This southern biscuit-style cobbler with fresh strawberries is the perfect summertime dessert! The strawberries are baked with bourbon to deepen their flavor and bring out a whole new level of sweet strawberry flavor.
I have always been on team biscuit cobbler; there is just something about layers of buttery biscuits on top of super jammy fruit.
Why this recipe works:
The flavors in this recipe are over the top good.
The recipe is built around highlighting the fresh strawberries and the butter in the biscuits. I use honey in the biscuits because it has a deeper flavor, and it brings out the flavor in the butter.
Adding bourbon to the strawberries adds subtle vanilla and spice notes to the strawberries.
I also bake the strawberry mixture for 40 minutes before adding the cobbler topping. This allows the berries to get really jamy and wonderful.
Tips and tricks for this recipe:
Cut your butter into 1-inch pieces and then chill so that they are cold when you make your biscuits. This will help make them really flakey and fluffy.
Do not overmix your biscuit dough; over mixing is the biggest cause of gummy and dense biscuits.
Place your baking dish on a lined baking tray. There will most likely be a little overflow of jammy strawberries, and this will ensure an easy clean-up!
How to make this recipe:
Time needed: 1 hour and 30 minutes.
- This recipe starts with strawberries. Cut 5 cups of strawberries in halves and place them in a 9-inch baking dish. Add the sugar, bourbon, lemon juice, and corn starch and bake at 400 degrees for 40 minutes.
- Next, make the biscuits. Whisk the flour, baking powder, sugar, and salt together.
- Then press your cold cubed butter into the flour until it is pea and lima bean-sized.
- Add in the honey and milk and stir until just combined.
- Pour the dough onto a floured surface press into a 1-inch rectangle. Fold the dough on top of itself, in thirds like you would a letter, and then flatten into a rectangle again. Cut into 2-inch squares and freeze for 10 minutes. Place the frozen biscuits on top of the strawberries and bake for 20-25 minutes.
This cobbler is best made the same day, but leftovers will keep for up to 3 days in a refrigerator.
Yes, just increase the strawberry mixture baking time.
You can use any baking dish, cast iron skillets, pie dishes, and casserole dishes all work great! The taller the sides of the dish, the better and produce the less risk for spillage.
THANKS SO MUCH FOR READING ABOUT THIS AWESOME COBBLER ! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE EVERYONE’S THOUGHTS!
If you are looking for more cobblers, check this recipe out!Print