This strawberry & raspberry cardamom biscuit cobbler is beyond words. Miniature flaky, buttery cardamom spiced biscuits layered on top of bubbling strawberries mixed with seedless raspberry jam. A perfect texture and flavor combination. Topped with vanilla ice cream, of course.
FOR THE FILLING:
- Fresh strawberries: Fresh strawberries are best, but you could use frozen if you thaw them overnight.
- Raspberry jam: The combination of this with the strawberries is just delicious. It also helps to thicken the mixture. I prefer seedless, but with seeds works just fine.
- Lemon zest: Bright flavor that pairs really nicely with the cardamom.
- Granulated sugar: Gotta sweeten it up a little bit.
- Corn stach: To thicken!
- Salt: To balance the sweetness.
FOR THE BISCUITS:
- All-purpose flour: All-purpose is my go-to, but you could sub gluten-free flour if needed.
- Cardamom: Cardamom is so under appreciated. Please PLEASE give it a try and I promise, you'll be so pleasantly surprised. If you don't have it or don't want to give it a try, just omit it all together, will still be great.
- Unsalted butter: Unsalted is important so you can control the salt quantity. Make sure to keep it in the fridge until you need it.
- Buttermilk: A perfect barely-there tang.
- Baking powder: All the rise!
- Turbinado sugar: Gives the biscuits a bit of a crunch on the top!
- Salt: Need I say anything?
- Egg + water: You'll need this for a super simple egg wash before baking. Not necessary, but really helps give them that delicious golden brown color.
HOW TO MAKE THIS STRAWBERRY & RASPBERRY CARDAMOM BISCUIT COBBLER:
This recipe comes together so quickly and is such a show stopper. First you'll want to preheat your oven to 375℉.
Start with making the biscuits. In a large bowl, combine the flour, cardamom, baking soda, and salt. Take the butter out of the fridge and cut it into ½ inch sized cubes. Add the cubed butter to the flour mixture. With your hands or a pastry cutter, work the butter into the flour until you have pea-sized pieces.
To the bowl, add the buttermilk and mix using until it starts to come together. Dump out onto a floured surface and form it into a rectangle. Careful to not work it too much or you'll melt the butter and make the biscuits tough. Now, fold the left and right sides inward to overlap. Then roll out to a rectangle about 1 inch thick. This helps give it layers on layers. Cut into even squares 1 ½ inches in size.
Keep in the fridge until you're done prepping the filling.
For the filling, grab your 10in cast iron skillet or baking dish. Put the quartered strawberries, raspberry jam, granulated sugar, lemon zest, corn starch, and salt directly in there. Mix it all together.
Take the biscuits out of the fridge and place on top of the strawberry mixture, with them all touching and snug in there! In a small bowl whisk together the egg and a little bit of water - brush on top of the biscuits. Sprinkle them with a good amount of turbinado sugar. Bake for 50 minutes until the strawberries are bubbling and the biscuits are golden brown on top.
Enjoy warm with a scoop of vanilla ice cream!