NOTE: This master recipe should be used as the crust called for in all cobbler recipes. It is a rich biscuit crust.
*** Sift flour, salt, baking powder and sugar. Cut in butter with pastry blender or knives. Gradually add milk, stirring into flour with a fork. Turn dough onto floured surface. Knead lightly for 1 minute. Roll dough out to 1/4 inch thickness and make sure dough is slightly smaller than baking dish you will use to make cobbler. This recipe can be used to cover at least a 14 inch baking dish.
Cajun Country -- New Iberia, Louisiana