1cupwhite granulated sugar (more or less depending on the ripeness of the fruit)
For the cream biscuits
2 ½cupsall-purpose flour
4tbspwhite granulated sugar
1 ¾cupsheavy cream
Let the fruit ripen a few days before using it if possible. Ripened fruit will be sweeter and bake more evenly. Combine fruit, sugar, cornstarch, and flour. Mix to incorporate and divide evenly between 8 ramekins. If you don’t have ramekins, you can make the recipe in a 9×9 inch pan. Dot the top of each cobbler with about one teaspoon of butter.
Whisk flour, sugar, baking powder, and salt in a large bowl. Add cream and stir with a wooden spoon until just combined. The dough will be shaggy.
Pat dough into a 12×6 inch rectangle (approximately) and cut biscuits for the top of each cobbler. Or put the biscuits on the top of one large cobbler. Reshape and form the dough to cut remaining biscuits.
Brush the top of each biscuit with cream and sprinkle with turbinado or sanding sugar. Bake in a preheated 400°F oven for 30-35 minutes. The biscuits will be golden and the filling will be bubbling.