Strawberry and Cherry Buttermilk Cornmeal Cobbler (Edit recipe)

Make the biscuits

1. Preheat oven to 375. Place your stick of butter in the freezer (this will help later, just trust me). Make sure you keep your buttermilk in the fridge until you need it.
2. Add sliced strawberries and pitted cherries to either a large or bowl or directly into whatever vessel you plan to bake/serve this cobbler in- YES, it's that easy. You can bake this in a 8 or 9'' square baking dish, a 8'' or 9'' deep cast iron skillet, or even an oval baking dish (see above for my variations).
3. Add 1/4 cup sugar, cornstarch, salt, and cardamom to the berries. Toss to thoroughly coat and set aside.

Make the filling

1. In a large bowl, add in all dry ingredients: all-purpose flour, almond flour, cornmeal, 1/4 cup white sugar, and salt. Stir to mix thoroughly.
2. Using a large cheese grater, grate in butter (this almost a whole stick, but not quite). Once all grated, use your hands to mix the butter and the flour and try to coat the butter with the flour. Be careful about overmixing or getting the butter too warm/soft.
3. Pour in buttermilk. Using a large spoon or spatula, mix until the dough is cohesive and one.
4. Scoop batter onto berry mixture in ~1/2 cup mounds. While you don't want to flatten the mounds completely, push them down just slightly so they aren't super tall.

Bake

1. Bake in oven until the berry mixture is thick and bubbly (not juicy/watery) and the biscuits are golden brown on top, 40-45 minutes.
2. Let cool for at least 30 minutes (ideally 60 minutes) before serving (otherwise the juices will run).