Blueberry-Drop Biscuit Cobbler
['1 1/2 cups plus 3 tablespoons all-purpose flour', '3 tablespoons plus 1 cup sugar', '1 1/2 teaspoons baking powder', '1/2 teaspoon kosher salt', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces', '1/2 cup plus 1 tablespoon crème fraîche or sour cream', '6 cups fresh blueberries (about 2 pounds)', '2 tablespoons fresh lemon juice', '1 tablespoon finely grated lemon zest']
Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.
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