Stovetop blackberry cobbler with buttermilk biscuit and Chantilly cream

Combine flour, sugar and salt; work in cold butter without kneading, keeping flaky bits of butter. Add a little baking powder and fold.

Add the buttermilk; add flour if the dough gets wet.

On the counter, bring it together and fold it over a couple of times without overworking, like a poor man's croissant; put it on the tray.

Toss the blackberries in a bowl with sugar, salt, vanilla paste and rum to release their juices; leave to sit until the sugar dissolves into a dark syrup.

Whisk Chantilly cream by hand with a little sugar until lightly whipped.

Cook the blackberries on the stove until syrupy and reduced; turn off the heat.

Set the biscuit on top and finish with the whipped cream.