Ingredients
Method
Position rack in bottom third of oven and preheat to 450°F.
Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11x7x2-inch glass baking dish.
Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.