Tuesday, March 18, 2014

Stawberry Biscuit Cobbler #SavetheBiscuit

Happy Tuesday all! Today I have a wonderful Strawberry Cobbler to share with you. Strawberry peak season is almost here, but I've already seen strawberries popping up in the grocery store. Last week when I stopped by Costco I found some beautiful, big red strawberries on sale. I couldn't pass up all those red beauties, so I bought two containers. One to snack on and and one to bake with.   

Were lucky enough to have a local pick your own strawberry farm in North Texas, but the berries are not quite ready for picking. My family loves to pick fresh strawberries, but we have to make sure to go before the hot Texas heat sets in.

There's nothing worse than picking berries out in the sun when it's 100+ degrees outside. The last time we went my little guy spent half his time picking berries, and the other half sitting under a shaded tree eating. I can't say that I blame him on that one, but there's no time for slackers when it comes to strawberry picking LOL.  

Strawberry Cobbler is one of my favorites spring and summertime treats, especially served warm with a dollop of whipped cream on top. Cobbler is also the perfect sweet ending to supper or fancy enough to take to a get together. 

By far my favorite is a biscuit topped cobbler. The biscuits in this recipe bake up golden brown with a buttery cotton soft middle. This biscuit topping is also really fluffy which is perfect for soaking up all that strawberry filling.  


This is a easy old fashioned cobbler recipe that will have your house smelling amazing as it bakes. Don't forget to sprinkle a bit of sugar on top just before baking. That's what gives these delicious biscuits their sparkle. Let's get started and I will show you how to make this easy cobbler.

Start by hulling the strawberries and cutting them into quarters. My strawberries were pretty large, but if they are normal size just cut them in half. Place in a 8x8 or 9x9 inch baking dish. (I used a 9x9 inch glass Pyrex baking dish).

In a separate bowl mix the sugar and the flour together; sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture to combine. Now you have just made the filling. I told you this one is easy-peasy my friends. 

Now lets start on the biscuit topping. Make sure to use White Lily Flour if available, because everyone know they make the best southern bisucits. Start by combining, all the dry ingredients and cut in the butter to resemble coarse meal. 

 
I used a pastry blender to incorporate the butter into the flour mixture. You want the butter pieces to be about the size of a pea.  


Add the cream and lightly mix until moist. 


Make sure not to over mix the batter. Just blend until all the ingredients are combined.

Spoon the biscuit mixture on top of the filling (I used a spring form ice cream scoop). The mixture should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle the biscuit dough with additional sugar before baking. Bake in a pre-heated 350 degree oven for 25 minutes or until the biscuit topping is lightly golden brown, and the filling is bubbly.


If the biscuits are cooked through and the topping isn't as brown as you would like. Turn your ovens broiler on and watch the topping closely. It only takes a minute or so to brown the topping. Remove from the oven.

Let the cobbler cool enough for the juices to thicken, then served warm by itself or with a dollop of whipped cream. I think this cobbler taste just fine by itself, but whipped cream is always good.




Strawberry Biscuit Cobbler
{mommyskitchen.net}

Filling: 
2 lbs - fresh strawberries, hulled, washed and quartered
1/2 - cup sugar
3 - tablespoons flour

Biscuit Topping: 

1 1/2 - cups self rising flour, preferably White Lily flour
2 - tablespoon sugar, plus more for top of biscuits
4 - tablespoons cold and cubed butter
1 1/4 - cups cold heavy cream 
8x8 or 9x9 inch baking dish

Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish). 
 

To make the filling using a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside.  

Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture, but your fingers work just as well. 

Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. 

Sprinkle the biscuit topping with additional granulated sugar.  Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly. 

Let cool enough for the juices to thicken, then served warm by itself or with whipped cream 

Cook's Note: If you don't have self rising flour on hand you can make your own: How to Make Self rising Flour: Using a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

Servings: 6 


White Lily products are available in local grocery stores in most southern states, but not all.  I live in Texas and White Lily flour is only available at my local Central Market. If you cannot find White Lily Flour in your area you can purchase White Lily products online at Amazon, Smuckers or Soap.com.  
 


Disclosure:
I’m excited to be working with White Lily® flour on a mission to #SavetheBiscuit. Together we want to help bring back the art of biscuit making by learning, teaching and sharing the joy of biscuit making for generations to come. 
 
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23 comments:

Colleen said... #

The strawberry Cobbler looks wonderful and so very easy to make.
What a quick dessert to whip up in matter of minutes.

Found out WalMart doesn't have the Lily Flour so guess I will have to head over to Fort Worth to the Central Market which is the closest for me.
Thank you
ColleenB.
Texas

Tina Butler said... #

Colleen, oh how I wish Walmart sold White Lily. I guess I can count myself lucky that I'm able to purchase it at Central Market. Before I found it at CM I was purchasing it online. This flour is amazing and makes the best biscuits and cakes. If you make the cobbler let me know how you like it, and thank you for always stopping by.

Colleen said... #

We like strawberries and enjoy cobblers, so I'm sure we will enjoy this dish as well. :}
We live east of Fort Worth (south and west of Mansfield) but we just never get over that way but may just have to make a trip there just to see what the CM is like and of course to buy some Lily flour in the process.
Have Always used Gold Medal.
I don't driver and hubby works 2 jobs so I feel I'm doing good when I make it to WalMart.
Enjoy your day and thanks for All the wonderful recipes that you post.

shelleymgm said... #

I like your disclosure about bringing back the art of biscuit making. I wish I could make biscuits like my Grandma did. She had a flour pan covered by a flour sack. She would make a bowl with the flower add her ingredients mix them with her fingers and pat them out with her hands put them on her biscuit skillet, put a little melted shortening on top and bake them. She mixed her dumplings the same way, in her flour pan. Haven't been able to master her technique though.

Tina Butler said... #

Oh Shelley there was once a day that I couldn't make a biscuit for the life of me. I could make a wonderful hockey puck though. With a little patience and practice you will get there. I promise, so please don't give up. I am happy to say that today I am a great biscuit maker.

Colleen said... #

Made your strawberry dessert yesterday. I ended up using a crumb topping which I know just isn't the same as a cobbler but was still good.
I did add alittle Almond flavoring along with some orange zest to the strawberry mixture.
Hubby sure did enjoy it.
Thank you

Tina Butler said... #

I actually have a crumb topping Strawberry Cobbler on my site. I think it has oatmeal and brown sugar for the topping. It was more like a fruit crisp for me, so I'm glad I was able to make a fluffy cobbler this time. By far out of the two this is my favorite. Nice touch on the almond extract. I have added vanilla before, but I might have to try almond next time. :)

pugmama forever said... #

we cannot even get White Lily flour in my state so i have to order it thru amazon. But i am very excited about making the Berry biscuit cobbler... it looks amazing!!! yummy!!!

Audrey said... #

Do you think that it would be ok to use strawberries that were frozen a few weeks ago instead of fresh?

Tina Butler said... #

I am sure you can. Just make sure to defrost and drain them really well. When you get a chance to get fresh strawberries use them in this recipe, because it really makes the difference.

Kayleen said... #

I hate making homemade biscuits...takes to long. U could probably use bisquick.

Tina Butler said... #

Kayleen, this biscuit topping doesn't take any longer to make then mixing up Bisquick. You are not rolling our and cutting homemade biscuits, because this is a drop biscuit topping (mix in one bowl and drop on cobbler). Trust me this scratch version is much fluffier, lighter and tastier than Biscuick.

Jenn said... #

I made this tonight and it was so easy and delicious!! Will definitely make this again! Thank you for sharing!

Tina Butler said... #

Hi Jenn,

Thank you for stopping by and letting me know. The recipe really is pretty easy and turns out so good.

Lisa said... #

I'm wondering if there could be a lower calorie/fat substitute for the heavy cream? Would milk work just as well?

grandma and grandpa said... #

I need a Glutin free, egg free recipe.

Amy footman said... #

Im allergic to fresh strawberries but not pie filling(strange,but true). Will pie filling work and if so how many cans???

Nicole said... #

Now biscuit makin' isn't something that happens very often in my household - not because it's hard, or because I have no love for the humble biscuit, breads and such just aren't a part of my everyday fare - but this recipe does give me a hankering for a fluffy, delicious cobbler. I've always made strawberry shortcake with a cream biscuit pastry as the base, but it never occurred to me to bake them with a biscuit topping.

What I'm saying is, thank you for raising biscuit awareness in my life. I'm going to bake me a cobbler!

kat said... #

I have made this with peach it is
good . my mother made peach cobbie all the time the old way.so she would made it this way once in awild dad did not like it that way.but try it u made like it.

LarryH said... #

Looks great. One question: the recipe calls for 'self rising' WhiteLily but the photo shows 'all purpose'. Can you add baking powder and salt (if so, how much) or was the photo a mistake?

Tina Butler said... #

You can make you own self rising flour. Here is the link: http://www.mommyskitchen.net/2008/05/emergency-cooking-substitutions.html

NELDA said... #

I AM UNABLE TO FIND THAT FLOUR AROUND HERE IN FANNIN CO.TEXAS.WALMART WANT GET IT.SO I ORDERED IT AND COST ME 11.00 FOR A SACK OF SELF RISING FLOUR BUT THAT IS OK I WILL KEEP CHECKING AND NOW I WILL AT THE FOOD STORE IN MCKINNEY TX .IT IS AN ALL NATURAL ORGANIC STORE.THANKS FOR THE INFO.

Tina Butler said... #

I get mine online at soap.com http://www.soap.com/p/white-lily-self-rising-bleached-flour-80-oz-2-pk-761309 I am able to get 2 - 5 pound bags for $8.99 with shipping it is around $11.00. They ship really fast as well.