Make the Salted Caramel Sauce: Follow the directions for my Homemade Caramel Sauce to make this. Let it cool in the fridge until it's not completely runny anymore, or make it up to a week ahead.

Make the Pear Filling: Cut pear slices that are ¼" thick, and add to a buttered 9x13 baking dish. Add remaining filling ingredients and stir to combine. Set aside.

Make the Biscuit Topping: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Cut the cold butter into the dry ingredients using a pastry blender, until the butter pieces are the size of blueberries or walnut halves, and are coated in flour. Add the buttermilk, and stir until everything is combined. You'll have a semi wet, shaggy dough.

Assemble & Bake: Preheat your oven to 400° F. Give the pear filling a good stir, then pour in ⅓ cup of salted caramel sauce and stir gently to mix it in. Use an ice cream scoop to scoop biscuits into blobs about 4 tbsp in size and place evenly over the top of the pear filling. Add a bit of heavy cream to a small bowl and brush it lightly over the tops of the biscuits, then sprinkle with raw sugar or cinnamon sugar. Bake for 58-66 minutes. The biscuits should be deeply golden brown and the filling should be very bubbly. Place an aluminum foil lined pan below the cobbler to catch any drips. (You can lift a biscuit in the center with a knife to check that it's baked on bottom, and to make sure the filling is bubbly all the way to the center of the cobbler.)

Serve + Store: Serve warm with vanilla ice cream and more salted caramel sauce. This is best fresh from the oven, but leftovers can be stored in the fridge for 2-3 days and reheated in the oven so the biscuits retain their texture.