Biscuit-Topped Strawberry Cobbler

BY Belinda Hulin Crissman TIMEJuly 15, 2020 PRINT

Biscuit-Topped Strawberry Cobbler

Fans of crunchy biscuit-style strawberry shortcake will rave over this cobbler. Baked sweetened strawberry juices bubble in and around the drop biscuit bottoms, leaving the crusty tops to get nicely browned. 

Serves 8

For the strawberry filling:

  • 5 cups hulled and sliced strawberries
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

For the biscuit topping:

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1/2 cup white sugar
  • 2 tablespoons baking powder
  • 6 tablespoons cold butter
  • 1/2 cup milk
  • 1 egg

Make the filling: Combine strawberries, sugar, lemon juice, and cornstarch in a bowl. Toss to mix and let stand for 15 minutes.

Make the topping: Combine flour, cornmeal, sugar, and baking powder in another bowl. Whisk to combine. 

Cut the cold butter into pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the crumbs are the size of small peas. 

Whisk together the milk and egg, then stir it into the flour mixture. 

Make the cobbler: Preheat the oven to 350 degrees F. Grease a 10-inch skillet or 10-inch deep-dish pie plate.

Pour the strawberry mixture into the prepared pan. Drop the biscuit mixture onto the strawberries by tablespoons. 

Bake 30 minutes at 350 degrees F. Let stand 15 minutes before serving with whipped cream.

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