This recipe was designed to be made in the Matheson 10inch cast iron. It’s very large so, if you don’t have that pan or something equal in size - this might make enough for two small cobblers. You can also stew the strawberries on the stove and then transfer to a large baking dish. Can’t wait to see!
For the biscuits
3 cups all-purpose flour,
1 tbsp baking powder
3/4 tap baking soda
1/4 cup sugar
2 tsp. kosher salt, plus more
3/4 cup (1 1/2 stick) cold unsalted butter, cut into small cubes
1 cup sour cream
1/2 cup heavy cream + 2 tbsp
Turbinado sugar (you can use regular sugar if you don’t have)
For the strawberries
10 cups hulled strawberries, quartered
1/3 cup sugar
1 vanilla bean, scraped
1/4 cup corn starch
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Make the biscuits by mixing the flour, baking powder, soda, sugar and salt in a large bowl.
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Work the cold butter into the dry mixture until pebbly.
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In a small bowl, mix sour cream and 1/2 cup heavy cream
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Make a well in the butter flour mixture and pour the creams into it. Mix until a shaggy dough forms
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Continue to mix until a loose dough forms- do not over mix.
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Form loose golf ball size balls out of the mixture. Place on a tray and place in the refrigerator
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Heat oven to 400
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Meanwhile, stew strawberries in a large cast iron pan (10inch) with sugar and vanilla over medium heat.
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Once strawberries are saucy, about 5 minutes, stir in corn starch. Continue to cook for 2 more minutes
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Top strawberries with chilled biscuits. Brush with remaining cream and sprinkle with turbinado sugar.
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Bake in oven until biscuits are golden and baked through, about 25.
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Let cool slightly before enjoying
