Delicious Strawberry Cobbler made with fresh strawberries baked in a bubbly, sticky-sweet syrup topped with a quick and easy buttermilk biscuit dough.
Place a rack in the center of the oven and preheat the oven to 350°. Also, have ready a greased casserole dish.
Add 1 cup granulated sugar, corn starch and a pinch of salt to a large mixing bowl and stir to combine. Add the strawberries and stir until evenly coated with the sugar mixture. Transfer the mixture to the casserole dish and set aside.
If you have a food processor, see notes below. Otherwise, proceed with the recipe. In a large mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and 1/2 teaspoon salt.
Add the cubed butter and stir. Using a pastry blender, cut the butter into the flour mixture until it resembles small broken up peas. Add the buttermilk and stir until evenly distributed throughout the batter.
Very gently, knead the dough, just until it comes together in a ball. Transfer to a lightly flour floured work surface, add a dusting of flour to the top of the dough and pat (or roll out) the dough out until it 3/4" thick. Cut the dough into circles using a biscuit cutter, preferably about 2 1/2" in diameter. You should have about 10 biscuits.
Place the dough rounds evenly across the top of the strawberry mixture and bake for 40 minutes.
Remove the cobbler from the oven. If you'd like your cobbler to thicken up before serving, allow it to cool for about 45 minutes to an hour.
Food Processor Biscuits:
The Anthony Kitchen