Easy Apple Cobbler Buttermilk Biscuit is the perfect low-risk dessert that has the maximum pay off.
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times. Form a circle to match skillet.
NOTE: If you don't have a food processor, you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.
Preheat oven to 425 degrees.
Melt 1/2 stick butter in a small saucepan over medium-low heat and cook, swirling the pan occasionally, until butter is golden brown and fragrant, about 7-8 minutes; set aside and allow to cool.
Toss together apples and lemon juice in a large bowl. Sprinkle on the flour, salt, granulated sugar, brown sugar, and vanilla bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Pour the mixture into the skillet with the butter and toss to evenly coat.
Place the biscuit over the apples. Using a sharp knife, cut the biscuits into large squares. Brush with the brown butter and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 18 minutes.
Lower the oven temp. to 375 and Bake until topping is golden brown and juices are bubbling. Approximately 55 to 65 minutes. If topping is browning too quickly, cover loosely with foil. Let cool for about 20 minutes.
Serve with vanilla ice cream.