Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits.
Extra juicy, extra jammy, Skillet Strawberry Bourbon Cobbler…with layered cream cheese biscuits that are beyond words good! Every bite is layered with fresh strawberries and hints of bourbon. Then topped with buttery, flaky cream cheese layered biscuits. It’s so pretty, super simple to make, and you can swap out the strawberries for any berry you love. Or simply use a mix of all your favorites. Serve with whipped cream for brunch or vanilla ice cream for the perfect strawberry-filled spring dessert.
The calendar says it’s spring, our weather says it’s winter, but all is ok because fresh strawberries are back in season, and that makes me happy. The truth is, I continue to look at my google calendar every day only to see that we are deep into April…and I am still shocked every time. It just doesn’t feel like April. I’m not sure if it’s the weather or the quarantine, either way, it still feels like winter. How about all of you? I know I talked about this last week, but I’m ready for fresher eats, more color, and all the spring strawberries.
Thankfully we finally made it back to the grocery store for our weekly stock up. The fridge is now full of spring produce, strawberries, and well plenty of butter too. Because there seems to be no end in sight for all this baking madness! Which brings me to the simple, but then not so simple strawberry cobbler.
If you love anything strawberry…and you love anything buttery…then this is your Tuesday dessert! Trust me, this is so good.
And the smells that come from the oven as this cobbler bakes? Heavenly, like sweet springtime wafting through the air. So cheesy, but so true.
(adding cream cheese to the dough)
(stacking the squares of dough one on top of the other)
The inspiration.
Honestly, I hesitated to create this recipe. Did you guys really want a strawberry cobbler recipe? I feel like it’s maybe not that exciting. But then what do I do with all of my strawberries? And juicy cobblers are so delicious. Ahh, what’s a girl to do? I went back and forth (it’s what I do, it’s so not easy to be me!). Finally, something told me to just to go for it.
Here’s the thing, I’ve always found cobblers of any kind to be lacking in two areas – sauce and biscuits.
I’m looking for the perfect berry-filled sauce. One that’s full of juicy berries and so flavorful, but also has a “jammy” like quality. I feel like most often you get a runny sauce or a super thick sauce. And both tend to lack enough sweet berry flavor.
So this sauce is different. It’s cooked twice and it contains bourbon, which helps to highlight the intense strawberry flavor. It is delicious!
The second area is the biscuits. For the longest time, I’ve been looking to achieve a biscuit that’s tall, layered with butter, and extra flakey. I’ve gotten close, but this biscuit recipe nails it.
The Biscuits…are extra special.
The three secrets?
One, stacking the biscuits one on top of another to physically create layers. I read about this method on Bon Appètit and am so happy I gave it a try. It’s a game-changer and truly creates the perfect flaky, buttery biscuit. I tried to capture as many process photos as I could, to give you all visuals, but it’s easier than you’d think. Essentially you’re just cutting the biscuits, stacking them, and then rolling them out a second time. It’s kind of like laminating the biscuit dough.
And it works.
Secret two? Cream cheese in-between the layers. Yes. Cream cheese in-between the layers of buttery biscuit dough. The cream cheese adds a really nice “cream” flavor with every bite, which I particularly love when paired with berries.
And lastly, secret three. Freeze the biscuits for a few minutes before they go into the oven. This helps to re-chill the butter and in-turn gives your biscuits added flakiness. Just before baking brush the tops with butter and finish them with a sprinkling of coarse sugar. It adds the perfect crunch with every bite.
Plus, it’s that extra special touch that’s so pretty too!
Onto the strawberries…
While the biscuits spend time in the freezer, start on the strawberries. I used a simple mix of strawberries (you can use fresh or frozen), honey, bourbon, lemon, and vanilla.
But here’s the key to this strawberry filling. Unlike most cobbler recipes, we’re going to cook half of the strawberries ahead of baking to give them a start on cooking.
You’ll simply add about half the berries to a skillet (it does not need to be exact, you can eyeball it), bring them to a boil, and boil until their juices bubble up and the berries begin to soften. Remove the skillet from the heat, then add the remaining berries. This helps to create a more intense flavor and jam-like texture. With every bite you’ll get a sweet juicy jam-like sauce. It’s the best of both worlds, and it’s exactly what other cobbler recipes are missing.
At this point, add the biscuits to the strawberries and bake. As the berries bake, they burst, releasing their juices and creating a sweet bourbon and vanilla-scented sauce. It feels very “southern” and tastes delicious.
As you pull this skillet strawberry bourbon cobbler out of the oven, the sauce will be bubbling, and the biscuits perfectly golden. You should definitely have vanilla ice cream on hand, because cobbler is best enjoyed warm, with a generous scoop of sweet ice cream.
Perfect Tuesday treat for these late April days.
And yes, if you don’t have fresh berries, frozen work too. No excuses…happiest Tuesday baking. Enjoy!
Looking for other spring strawberry recipes? Try these.
Strawberry Glazed Chai Doughnuts
The Best Strawberry Shortcakes
Strawberry Ripple Almond Cheesecake
watch the how to video:
Lastly, if you make this skillet strawberry bourbon cobbler with layered cream cheese biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits
Beyond words delicious...tastes and smells like sweet springtime!
Ingredients
Biscuits
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter, for brushing
- 1 cup buttermilk
- 4 ounces cold cream cheese, sliced into 3 slices
- coarse sugar, for sprinkling (optional)
Strawberries
- 6 cups fresh or frozen strawberries, sliced (about 3 pounds)
- 1/4-1/3 cup honey
- 1 tablespoon cornstarch
- 3 tablespoons bourbon (optional)
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Instructions
-
1. Preheat the oven to 400 degrees F.
2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
3. Turn the dough out onto a clean surface and pat into 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.
4. Meanwhile, make the filling. Combine half of the strawberries and the honey in an 11 to 12-inch oven-safe skillet set over high heat. Bring the berries to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from the heat and add the remaining strawberries, cornstarch, bourbon (if using), lemon juice, and vanilla, tossing to combine.
5. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with coarse sugar. Arrange the biscuits on top of the strawberries. Place the skillet on a baking sheet. Bake for 35-40 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.
Recipe Notes
To Make Ahead: the cobbler can be baked up to 2 days ahead and kept in the fridge. Serve at room temperature or warmed.
To Halve the Recipe: you can easily cut the recipe in half and bake in an 8-inch skillet, 8-9 inch pie plate, or a 8x8 inch square baking dish.
If You don't Have a Skillet: bake in a 9x13 inch baking dish or dish or similar size.
Biscuits: the layering method was adapted from Bon Appètit.
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Looks delicious! The biscuits seem like they could be a side for dinners too. If I were to just bake the biscuits, would I still bake them for 30-35 mins at 400?
Hi Evelyn,
To make just the biscuits I would do 400 for 20-25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks amazing and I have most of the ingredients on hand so I can’t wait to make. Could I sub flour for cornstarch in the filling or would that not work? Thank you!!
Hi Kay,
Yes you can absolutely use flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could this recipe be made for 2 people instead of the full amount? Will it come out the same?
Hi!
I have not tried cutting this recipe in half, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
During this “stay home” order I have cooked/baked so many recipes from your Super Simple cookbook and they have ALL been a huge hit. When I got this Skillet Strawberry recipe in my email this morning – I couldn’t open it fast enough. I am so glad you decided to share this – I can already tell it will be a family favorite. I think you can make any “traditional, simple” recipe absolutely amazing with the little tweaks you always come up with. THANK YOU!!!
Wow I am so glad you have been loving the recipes in the super simple book! SO happy to hear that! I hope this one turns out just as amazing… or even better haha! Thank you Amy! xTieghan
Yum! I’m saving this recipe for when our first ones appear. Xx
Thank you so much Kelly! I am so glad you are enjoying this! xTieghan
This looks delicious. I’m going to try it with rhubarb and I’ll be back to tell you the results.
Thank you so much Lily! I hope this turns out amazing for you! xTieghan
This looks absolutely gorgeous. And the biscuits look incredibly yum.
Thank you so much Arpita! xTieghan
This looks like a great hearty brunch selection. Have you ever done any work with a buckle dessert? Just curious…
Hi Darren! I have actually! I will link it below for you if you would like to try it! xTieghan
https://dev.halfbakedharvest.com/blueberry-buckle/
Do you think I could sub grand marnier for the bourbon?
Hi Becky,
Yes I think that would work, you could also leave it out. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m making these tomorrow as a reward for taking my final!! Would almond milk or vanilla Greek yogurt be an ok substitute for buttermilk in the biscuits?
Hi Idia,
Yes almond milk would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so delicious! Can I make it with raspberries or other berries?
Hi Mona,
You absolutely can or check out this other cobbler recipe! xTieghan
https://dev.halfbakedharvest.com/blackberry-lavender-cobbler/
Could I sub blackberries or blueberries without any other changes to the recipe?
Hi Kayley,
Yes that would work! I also have this cobbler recipe that you might enjoy! xTieghan
https://dev.halfbakedharvest.com/blackberry-lavender-cobbler/
Do you think This could be made without the bourbon? I don’t have any in the house….yet
Hi Ruth,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this during my lunch break today, it was soooo good! I️ cut the recipe in half and used both strawberries and blueberries. Will definitely make again!
Yes! I am so happy to hear that Danielle! Thank you so much for trying this one! I hope you are staying healthy and safe! xTieghan
These looked so good, I tried it but I halved the recipe and used so apples as the fruit so it was a bit dry (but still yummy)! I will make it again today, do you think it will work with a mix of melon, apple and frozen berries?
Hi Chanel,
So sorry but I have only tested this recipe with strawberries. I would think you would have better luck with another berry like blueberries as opposed to melon. I hope this helps, please let me know if you have any other questions! xTieghan
I am wondering if you think a frozen berry mix that includes strawberries would work as well? Trying to work with what I have but I really want to make this! I have never ventured into baking but stuck at home I figured what not!
Hi Jennifer,
Yes that would be totally fine to use! I hope this helps, please let me know if you have any other questions! xTieghan
We made this last night for my sons 14th birthday and we loved it! Stuck some candles right into the biscuits and all! This brought me back to strawberry shortcake as a kid. Will be making this again.
Aw! I am so glad you all enjoyed this one Megan! Thank you! Also, Happy Birthday to him! xTieghan
This looks amazing! Do you think you could make it with fresh dewberries? Thank you!!!
Th
Hi Christy! Yes that will work fine! I hope you love this! xTieghan
The best. The perfect comforting, savoring and fresh spring dessert you won’t regret making. Just do it!
Thank you so much Rachel! That is so great! xTieghan
Oh. My. Lands!!! I gave this 5 stars only because 6 wasn’t an option!! This was so much fun to make with my daughter and my family is currently inhaling it. This southern girl has had a long-standing opposition to strawberries being served hot, but your Instagram story of this recipe vexed me and I’m now converted! 6 stars!!
Haha you are too sweet! I am so glad this recipe turned out so well for you! Thank you so much Cindy! xTieghan
Looks so good! Could I make the two parts separately in the morning and leave in the fridge and put together when ready to bake in the evening? Or would it be better to just make and reheat in the evening? Want them to taste fresh 🙂
Hi Courtney,
You could definitely make the biscuits and strawberries separately and then assemble everything in the morning. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I use whole milk instead of buttermilk for this? Can’t wait to try it!!!
Hi Kristen! I would suggest using milk and adding a tablespoon or two of lemon juice OR vinegar into the milk. I hope you love this recipe! xTieghan
I’m wondering the same thing as Courtney. Could I make the two parts separate in the morning, and put them in the fridge until ready to bake in the evening? Is it okay for the dough to chill for a long period of time?
Hi Kayla,
Yes you could do this! I hope you love the recipe, please let me know if you have any other questions!
My husband says this is the best strawberry dessert he’s ever had! It was 5 star worthy!
Wow that is amazing! Thank you so much Sarah! xTieghan
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Amazing! Made this tonight but cut the recipe in half for three of us. HUGE HIT and the ice cream is definitely crucial! Made half the dough, so 6 delicious cream cheese biscuits on the top, but next time I think it keep the berry filling a bit closer to the full recipe so it’s extra saucy and fruity. But it was fantastic and we will definitely make this again!! Thanks for the incredible recipe!
Hi Meghan! Thank you for trying this one!! I am so glad you all enjoyed it! I hope you are staying well! xTieghan
These were delicious. I used part fresh and part frozen berries. Next time If using frozen I would add a bit more due to the fact that they seem to shrink more than the fresh. Since we can’t get together right now I dropped some off for family and they loved them.
Aw that is so kind of you! I am sure they loved having something homemade from you! Thank you for trying this one, B! xTieghan
I would usually make my own biscuits for sure! But, I have some frozen pastry sheets in the freezer and am a bit short on time….do you think those would work, if I added in the cream cheese? Otherwise, I’m totally going for the homemade biscuits on a day that I have more time. Thanks!!!
Hi Ruth,
I think the pastry sheets would probably work out okay. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night. Home run! Making the layered biscuits was quite easy, although when you stack the four quarters on top of each other the stack looks pretty intimidating. However, just follow the instructions and they smash down smoothly and roll out with little effort. I used and recommend a bench scraper or similar to square up the dough so that the pieces are reasonably equal which facilitates the stacking and rolling out. Be sure to have something under the skillet in the oven because the filling WILL bubble over. Great recipe.
Thank you so much for trying this Dean! I am glad it turned out so well for you! xTieghan
So excited to try this. Would it work to use unsalted butter instead? Should I add salt separately? Thank you!
Hi Jamie,
Yes you can use unsalted butter, I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious! The biscuits were like little pillows so light and airy! I will be making again and again!
Thank you so much Sandi! xTieghan
If I don’t have a food processor can I mix the dough by hand?
Hi Erika,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
the ingredient list for the biscuits includes salt, but it’s not in the instructions. did you leave it out because you used salted butter? thanks!
Hi Amy,
Sorry go ahead and the salt in the food processor in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out great! I was only able to find self rising flour at the grocery so I figured I’d make some biscuits. I used a mix of blueberries and strawberries and I halved the recipe. I have never had a flakier biscuit in my life. I agree I would just make these biscuits again for an anytime snack!
Thank you so much Alexis! I am so glad this recipe turned out so well for you! xTieghan
Made this tonight and it was amazing! Followed the recipe exactly as written. The only thing is that the biscuits sunk into the berry mixture when I placed them on top, so they didn’t cook up as flaky as I’d want. Next time I will probably try to reduce the mixture a bit when cooking so that the biscuits rest mostly on top. I also left one biscuit out of the skillet (it didn’t fit) and baked it separately and it was delicious on its own drizzled with a bit of honey. Thanks for the great recipe!
Thank you for trying this Lisa! I am really glad this recipe turned out so well for you! xTieghan
This recipe was so yummy, but unfortunately the biscuits didn’t turn out the best for me – SALT was listed in the ingredients list but not in the instructions – so I did not add salt to the recipe. 🙁 Unfortunately I realize it a little too late!
But the rest was so yummy! It smelled amazing!
Hi Kelsey! I am sorry about that. I am glad you still enjoyed this cobbler! xTieghan
This dish is amazing.
I must admit the rolling of the cream cheese into layers thing was at first intimidating, but it was all in my head,
Easier than I thought, and impressive results.
Baked strawberries for the win!
Thank you so much! I am so glad this recipe turned out so well for you Zsa! xTieghan
I love this recipe and want to try it. Can I sub whisky for the bourbon?
Hi Preya!
Yes that should work great! Please let me know if you have any other questions! xTieghan
My honey is expired. Can I use sugar instead!?
PERFECT biscuit recipe!! I have not tried the full recipe yet but I will later tonight… wanted to test the biscuits first for breakfast 🙂 Loved the addition of the cream cheese! I substituted 1 cup of whole wheat flour because I only had 2 1/2 cups of AP flour on hand and it still turned out fantastic. I also doubled the salt to 1/2 tsp because I use unsalted butter. This will be my new go-to biscuit recipe! One question- what are your thoughts on cooking time if I use frozen biscuits on top? I usually make big batches and then freeze my un-baked biscuits right away for later use. Thanks again for another winner recipe girl!
Hi Amanda,
So glad you have enjoyed this recipe! I would recommend to thaw the frozen biscuits before baking and follow the recipe as is. Please let me know if you have any other questions! xTieghan
This tastes like my childhood! Thank you so much for this recipe! I grew up in Pennsylvania with German grandparents. My grandfather would make a strawberry pie every summer with this crazy thick top crust and we would like milk over it to eat it. I have a recipe but have never been able to replicate
It! This is the closest I have come. Thank you. It was a nice Mother’s Day treat to remember those who aren’t with us anymore!
Oh wow! That is so sweet! I am really glad this recipe brought back some great memories! I hope you had an amazing Mother’s Day! xTieghan
I’m making this as I type! Will this freeze well
afterwards?
Hi Chi,
Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks lovely! I don’t have cream cheese. Can I use something else or omit it altogether?
Hi Jocelyn,
You can omit the cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would it be ok to freeze the dough squares, once made in the morning, to have ready to cook in the evening?
Hi Afton,
I would just simply keep them in the fridge, no need to freeze if you are using them that same day. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think I could make this with spelt flour?
Hi Lisa,
I have not tested this with spelt flour, but I would recommend using gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make and freeze biscuits beforehand? Want to take this to the beach and thinking if I pre made biscuit dough I could throw together once there? Should I freeze dough solid?
Hi Hilary,
Yes you can make the biscuits and freeze just be sure to let them thaw before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks fabulous! Question: what can I substitute for the bourbon?
Hi Becky,
You can simply omit the bourbon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish was SOO good! My food processor did not blend the flour and butter etc. AT ALL. So I just used a pastry cutter and it worked just fine. Will definitely do this again. I loved the technique in making the biscuits. We even topped it with whipped cream as well!
Love to hear that!! Thank you so much Tobi!! xTieghan
Do you add the entire cup of buttermilk to the dough? Or just add until it looks shaggy? What does shaggy dough look like? Thx!
Hi Beverley,
Yes you will use the entire cup of buttermilk. Shaggy looks like small pillow pieces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can’t wait to make this! If I use fresh strawberries do I freeze them prior to using?
Hi Katie,
Nope, you can just use the fresh strawberries as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing and I am looking forward to attempting! I am taking dessert today for a Father’s Day cook out (very small – observing safe distancing…) and was hoping to make the components ahead, but assemble and bake on site. Will it affect the biscuits ti be frozen for a couple hours and then placed in fridge while reheating the sauce in the skillet?
Hi Amph,
This will be fine to do as long as the biscuits are thawed before baking! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is good, don’t get me wrong. But I don’t think it’s great and I can’t quite put my finger on why. I wish there were metric measurements for the biscuits, I don’t think the flour to butter ratio was quite right, they just weren’t flaky. They definitely weren’t salted enough. The strawberry mixture is delicious, for sure, but I felt like it was a bit wasted on the biscuits, and especially if you add vanilla ice cream, the flavor was complete lost. I love hbh recipes, this is the most critical I have been, but I am disappointed!
Hi! I am sorry this did not turn out as expected! If you have any questions, please let me know! I hope you love all of my other recipes! xTieghan
I made this recipe for father’s day and it was a huge hit. Even my brother loved it and he is not big on cooked fruits in anything! Thank you! I’m sure I will make it again.
Thank you so much Alex! I am so glad this one was such a hit for you all! xTieghan
Looks delish!!!! Super layered flaky biscuit tips….freeze your butter then grate it. This recipe method can actually be used on almost any biscuit recipe with success- I use all butter, no shortening.
https://www.seriouseats.com/recipes/2011/11/the-worlds-best-biscuits-recipe.html
Thank you so much Lea! xTieghan
I made this recipe last night! My husband LOVED it. I 1/4th the recipe so I could just cook them in 2 mini ramekins. I would probably not put cream cheese in between the layers again, as my husband and i both liked the biscuit by itself. I loved the strawberry part! I’ll add a pinch of salt to it next time!
Love that!! I am really glad this turned out so well for you, Victoria! xTieghan
Taste is great and biscuits are amazing. Mine turned out very runny though. Too much liquid, even when it cooled down. Not sure what I did differently.
Hi Stacy,
Thanks for giving the recipe a try! Sorry you had extra liquid, I am wondering if you adjusted the recipe at all? Also using a cast iron skillet really helps to thicken the juices. Please let me know how I can help! xTieghan
Just made this! Unfortunately, the strawberries were more on the bitter side than sweet so the dish was not good…I used frozen strawberries. Not sure why it came out like this 🙁 I followed all the instructions!
Hi Dinali,
so sorry to hear this. I am not quite sure what would have happened, your strawberries shouldn’t be bitter. I am wondering how long they have been in the freezer for? xTieghan
When is the kosher salt used?
Hi Jess,
Sorry for the confusion, add this in step 2 in the food processor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was delicious!!! When I made it my biscuits didn’t really turn out layered or flaky how yours are, the insides kind of a mixed. Do you have any idea what I might have done wrong?
Hi Tieghan! This recipe looks delicious and I’m going to be making it as a non-cake birthday dessert for my partner. I only have frozen strawberries to use–would you thaw them before using or throw them in frozen? I’m going to have to make it in a casserole dish rather than a skillet. Thank you!!
Hi Tina,
No need to thaw the strawberries. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m so excited to make this for 4th of July! Could I do peaches instead of strawberries? I know you have a different peach cobbler recipe but this one sounds so fun. Thanks!
Hi Erica,
Yes peaches would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making this tonight for a family dinner. I don’t have a food processor for making the dough, what could I use instead?
Hi Madison,
I would recommend freezing the dough and using a cheese grater and then mixing by hand. Just be sure to keep the butter super cold! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Long time reader/baker of your recipes! This was a yummy 4th of July treat. I used frozen strawberries, this came together so quickly and easily. The fruit to biscuit ratio was too heavy on the biscuits for my preference, I’d definitely add a couple of more cups of fruit next time. But given how easy this was I would certainly make it again.
Thank you so much Melissa! xTieghan
This looks so good! Do you think gluten free flour would work?
Hi Michelle,
Yes you can use gf flour, I would recommend Cup4cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this idea so I Made the Strawberry Skillet recipe today. Biscuit tops were beautifully brown. Bottoms of biscuits were raw and soaked up too much strawberry juice. What went wrong?
Hi Nita! How many biscuits did you use for your cobbler? All of them? That might be too many for the size of skillet you have used. Next time try only using 2/3rds of the biscuits for topping. This will allow them more room to properly bake up. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this last night for a crew of self-proclaimed foodies and they loved it! it’s a big bonus that compared to most desserts, it was super easy and quick to make! I would recommend drizzling in the buttermilk slowly as I found I didn’t need the whole amount. I made it with fresh berries because they were on sale – the lemon juice really makes the strawberry flavour come out. This will likely be my go to dinner party dessert – I made the filling and dough in advance and got major points for putting it together and popping in the over at my friend’s place! Just kept the uncooked dough squares in the fridge after making it, then popped it in their fridge when I got there, and I made all the filling in advance and carried it over in Tupperware. Delicious. I continue to be amazed at your recipes. Thank you so much from Canada!
Thank you for trying this Laura!! I am so happy you and your friends loved this recipe! xTieghan
Más allá de bueno!! Se ve espectacular!! Que hambre!!
Saludos desde Costa Rica!
Muchas gracias! ¡Estoy muy contento de que esta receta te haya resultado tan bien! xTieghan
The biscuits came out amazing but the filling was kind of dry and minimal, don’t know if it was something I did. I actually even used extra fruit because my strawberries were really big. My husband said please don’t make again which he never says with your recipes! ‘sad face’.
Hi Jennifer! I am really sorry to hear that.. Is there anything that changed while making this recipe? I would love to help! xTieghan
Cherry season is coming up! Can I use this same recipe and sub cherries for strawberries?
Hey Juliana,
Yes, that will work just fine! I hope you love the recipe, please let me know how it turns out! xTieghan
My daughter made it and it’s delicious ❣️
Hey Ina,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan