Red Berry Cobbler

• 2 cups unbleached all purpose flour
• 3 tablespoons granulated sugar
• ¾ cup packed light brown sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 6 tablespoons (¾ stick) cold unsalted butter cut into small pieces
• 1 cup buttermilk
• 1 vanilla bean
• ½ cup honey
• Zest of 1 lemon
• 2 tablespoons cornstarch
• ½ cup dry red wine
• 2 cups dried sour cherries
• 2 cups fresh raspberries
• 2 cups strawberries hulled and cut in half
• 3 teaspoons confectioners sugar

1. Preheat the oven to 400°F.

2. Stir together the flour, granulated sugar, ¼ cup of the brown sugar, the baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl. Add the butter and blend with a pastry blender or two knives until the mixture resembles coarse meal. Add the buttermilk and stir with a fork until a dough forms.

3. Divide the dough into 12 pieces and pat each into a 2-inch biscuit. Arrange on a parchment-lined baking sheet and bake until the biscuits are golden, about 15 minutes.

4. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into a medium bowl. Add the vanilla bean, honey, lemon zest, and cornstarch. Set aside.

5. Bring the red wine to a boil in a medium saucepan over medium heat. Stir in the honey mixture and reduce the heat to a simmer. Cook, stirring continuously, until the mixture thickens slightly, about 2 minutes. Stir in the cherries, raspberries, strawberries, and 1/2 cup of the brown sugar and cook until the sugar dissolves, another 3 minutes. Remove from the heat. Remove and discard the vanilla bean.

6. Butter twelve 4-ounce ramekins. Divide the biscuits in half and evenly distribute half of the biscuits in the bottom of each dish. Spoon equal amounts of the berry filling over the biscuits and crumble the remaining biscuits over the top. Bake for 10 to 15 minutes, or until bubbling.

7. Remove from the oven and let cool for 5 minutes. Dust the tops with confectioners' sugar and serve immediately.