Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits.
A warm skillet cobbler with spring strawberries and most definitely biscuits swirled with cream cheese. Just oh my gosh.
Servings: 6 Servings
- 5 cups fresh or frozen strawberries hulled + halved if large, about 3 pounds
- 1/3 cup coconut sugar * may sub brown sugar or granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla + one vanilla bean seeds removed, optional
- teaspoon pinch of sea salt about 1/4
Preheat the oven to 375 degrees F.
Lightly rub an 11-12 inch cast iron skillet (or large pie plate) with a little softened butter or cooking spray. In the skillet, combine the strawberries, coconut sugar (use 1/2 cup if you prefer things a bit sweeter), lemon juice, vanilla, vanilla bean (if using) and a pinch of sea salt. Toss well to combine.
In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese. Use a 1/4 cup measure to drop batter onto the strawberries or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler. You will have leftover biscuit dough...bake this and eat with butter. SO GOOD.
Bake the cobbler for 40-45 minutes or until the strawberries are bubbling and the biscuits lightly golden. Serve warm. Dust with powdered sugar and scoop of ice cream if desired.
Calories: 493kcal | Carbohydrates: 80g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 485mg | Fiber: 4g | Sugar: 26g | Vitamin A: 570IU | Vitamin C: 72.5mg | Calcium: 158mg | Iron: 3.7mg