Strawberry And Cardamom Biscuit Cobbler Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 1 cup + 1 tablespoon granulated sugar
  • 1 tablespoon finely minced orange zest
  • 2 pounds fresh strawberries, hulled and halved
  • ½ cup unsalted butter
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cardamom, divided
  • 2 cups bread flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1 ¼ cups + 2 tablespoons heavy cream, chilled and divided
Directions
  1. Add the sugar and orange zest to a medium bowl.
  2. Rub the zest into the sugar using your fingertips, until the mixture is fragrant and the sugar is pale orange in color.
  3. Place the strawberries in a large bowl and toss with ½ cup of the orange sugar.
  4. Let the coated strawberries sit and marinate for at least 20 minutes, until the juices start to be released.
  5. Melt the butter in a small saucepan over medium heat.
  6. Once melted, swirl the butter frequently until golden brown specks begin to form and there is a nutty smell.
  7. Transfer the brown butter to a heat-proof container and chill in the freezer for about 20 minutes, until firm.
  8. Preheat the oven to 375 F.
  9. Strain the juices from the strawberries into another small saucepan and bring to a simmer, cooking until slightly reduced and glossy (about 5 minutes). Remove from the heat.
  10. Toss the strawberries with the cornstarch, vanilla, and ¼ teaspoon cardamom.
  11. Pour the hot berry juice syrup over the strawberries.
  12. Transfer the berry mixture to an oiled 10-inch cast iron skillet or baking dish.
  13. In a large bowl, mix together the bread flour, baking powder, sea salt, ½ cup orange sugar, and remaining cardamom.
  14. Cut the chilled brown butter into the flour mixture with a pastry blender or forks until crumbly.
  15. Pour in 1 ¼ cups chilled heavy cream and mix just until the dough comes together (do not overmix). Use your hands for the final mixing.
  16. Drop the dough in small biscuit-sized mounds over the strawberries, leaving space in between for steam to escape.
  17. Brush the biscuit dough lightly with the remaining heavy cream.
  18. Sprinkle on the remaining orange sugar.
  19. Bake the cobbler for 35 minutes, until bubbly and the biscuits are deep golden brown.
  20. Allow the cobbler to cool for 20 minutes.
  21. Serve the warm strawberry and cardamom biscuit cobbler in bowls with vanilla ice cream, if desired.