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Strawberry & Raspberry Cardamom Biscuit Cobbler


  • Author: Haley
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x

Description

Miniature flaky, buttery cardamom spiced biscuits layered on top of bubbling strawberries mixed with seedless raspberry jam. A perfect combination!


Ingredients

Scale

For the biscuits:

  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp cardamom
  • 2 sticks unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 1 egg + a dash of water for egg wash
  • 2-3 tbsp turbinado sugar

For the filling:

  • 4 1/2 cups fresh strawberries (about 2 lbs), quartered
  • 1/3 cup seedless raspberry jam
  • 1 tsp lemon zest
  • 1/3 cup granulated sugar
  • 2 tbsp corn starch
  • 1/2 tsp kosher salt

Optional:

  • Vanilla ice cream

Instructions

  1. Preheat your oven to 375℉.
  2. To make the biscuits, in a large bowl combine the flour, baking powder, salt, and cardamom. Add in the butter and work with your hands or a pastry cutter until it's pea-sized. Pour in the buttermilk and mix until just combined.
  3. Dump out onto a floured surface and work gently with your hands (not too much!) to a rectangle. Fold the two sides inward on top of each other, then roll out to 1 inch thick. Cut into square pieces 1 1/2 inches big. Put into the fridge until ready to bake.
  4. For the filling, in your 10" cast iron or baking dish, combine the quartered strawberries, raspberry jam, lemon zest, granulated sugar, corn starch, and salt. Mix to combine.
  5. Take the biscuits out of the fridge and snuggle them on top of the strawberry mixture. They should all be touching!
  6. In a small bowl, whisk together the egg and a dash of water. Brush on top of the biscuits and top them with a few tbsp of turbinado sugar.
  7. Bake for 50-55 minutes until the berries are bubbling and the biscuits nice and golden brown.
  8. Enjoy warm with vanilla ice cream!
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