Description
This Strawberry Cobbler with Buttermilk Biscuits combines sweet, juicy strawberries with a rich, tangy biscuit topping for a delightful dessert perfect for spring and summer gatherings. The cobbler features a thick, luscious strawberry filling coated in a simple mix of sugar, cornstarch, jam, and lemon juice, topped with tender, flaky buttermilk biscuits that bake to a golden perfection. Easy to assemble and bake, this recipe yields a comforting dish ideal for sharing.
Ingredients
Scale
Filling
- ½ cup sugar
- â…“ cup cornstarch
- â…“ cup strawberry jam
- 1 tablespoon lemon juice
- 2 pounds strawberries, cut into 1-inch chunks
Biscuit Topping
- ¼ cup sugar (plus more for sprinkling)
- 1 ½ cups all-purpose flour (spooned and levelled)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- â…“ cup unsalted butter (cold from fridge)
- ½ cup buttermilk
Instructions
- Prep: Preheat oven to 400°F and lightly grease a 2-quart casserole dish to prepare it for the cobbler assembly and baking.
- Make topping: In a medium mixing bowl, combine sugar, flour, baking powder, and salt. Cut in the cold unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined; the dough will be scraggly and sticky. Refrigerate the dough for 15 minutes while you prepare the filling.
- Make filling: In a large mixing bowl, blend together the sugar, cornstarch, strawberry jam, and lemon juice until a thick paste forms. Add the chopped strawberries and toss gently to coat them evenly with the mixture. Spread the coated strawberry filling evenly into the prepared casserole dish.
- Assemble: Remove the biscuit dough from the refrigerator. Using two tablespoons, drop about 8 dollops of biscuit dough on top of the strawberry filling, spacing them about 1 inch apart to allow the biscuits to expand during baking. Sprinkle 1-2 tablespoons of granulated sugar over the biscuit tops for added sweetness and a slight crunch.
- Bake: Place the casserole dish on a baking sheet lined to catch any overspill from the filling. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for 30 to 40 minutes until the filling is bubbly and the biscuits are golden brown and fully baked. Remove from the oven and cool on a wire rack for at least 30 minutes before serving.
Notes
- Use cold butter for the biscuit topping to ensure flaky, tender biscuits.
- Do not overmix the biscuit dough; a scraggly, sticky dough is ideal for tender results.
- Allow the cobbler to cool sufficiently to let the filling thicken for easier serving.
- For extra flavor, you can add ½ teaspoon vanilla extract to the strawberry filling mixture.
- Adjust sugar amounts based on the sweetness of your strawberries and personal preference.
