Caramel Apple Breakfast Cobbler

Whisk granulated sugar, baking powder, cardamom, salt, and 2 cups flour in a medium bowl to combine. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream in cream, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of bowl, to bring together to a mass (the dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat to a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust work surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack. Pat down to a ½"-thick square, dusting with more flour as needed. Using bench scraper or sharp knife, cut dough into 2" squares (don’t worry if they aren’t perfect or even); you should have about 12. Chill until ready to use.

Do Ahead: Biscuits can be made 1 day ahead. Place on a floured plate or rimmed baking sheet, wrap tightly, and chill.

Heat honey in a heavy 10" ovenproof skillet (preferably cast iron) over medium, stirring occasionally, until caramelized and deeper in color, like maple syrup, 8–10 minutes (if using a cast-iron skillet, test color of caramel by spooning some onto a white plate). Stir in butter, lemon juice, and salt until combined. Add apples and toss to coat. Let cool.

Preheat oven to 425°. Brush cold biscuits with cream and sprinkle with raw sugar. Arrange biscuits, cream and sugar side up, over top of filling, leaving some gaps between. Bake cobbler until biscuits are golden brown and filling is bubbling, 25–30 minutes. Serve with yogurt alongside (if using).

Do Ahead: Apple filling can be made 1 day ahead. Cover and chill.