Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits
Beyond words delicious...tastes and smells like sweet springtime!
1. Preheat the oven to 400° F.2. To make the biscuits. In a food processor, combine the flour, baking powder, salt, 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.
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.