Strawberry Bourbon Cobbler
By Pate Giltner
Images
Serves
Makes 6 servings
Ingredients
- For the strawberry filling:
- 5 cups halved strawberries (about 2 lbs.)
- 1/2 cup sugar
- 1/4 cup bourbon
- 1 tablespoon lemon juice
- ¼ cup corn starch
- For the biscuit topping:
- 2 cups all purpose flour
- 1 table baking powder
- 1/2 tsp salt
- 2 tablespoons sugar
- 1/4 cup vegetable shortening - chilled
- 3 tablespoons butter - chilled
- 1 tablespoons honey
- 3/4 cup cream
- 1 tablespoon melted butter and 1 tablespoon sugar for the topping
Procedure
Preheat the oven to 400°F.
Halve 5 cups of strawberries and place them in a 2-quart baking dish. Add the sugar, bourbon, lemon juice, and corn starch, stir then and bake at 400°F for 30-40 minutes.
While the strawberries are baking, make the biscuits. Whisk the flour, baking powder, sugar, and salt together.
Next, add cold shortening and butter and press into the flour until it is pea and lima bean-sized.
Add in the honey and milk and stir until just combined.
Pour out onto a floured surface and press and into a 1/2-inch rectangle.
Fold the dough on top of itself, in thirds like you would a letter, and then flatten into a rectangle again.
Cut into 1 1/2-inch squares and freeze for 15 minutes.
Take the strawberries out of the oven and top with the frozen biscuits. Brush with melted butter and dust with sugar, and then bake for 20-25 minutes.
Halve 5 cups of strawberries and place them in a 2-quart baking dish. Add the sugar, bourbon, lemon juice, and corn starch, stir then and bake at 400°F for 30-40 minutes.
While the strawberries are baking, make the biscuits. Whisk the flour, baking powder, sugar, and salt together.
Next, add cold shortening and butter and press into the flour until it is pea and lima bean-sized.
Add in the honey and milk and stir until just combined.
Pour out onto a floured surface and press and into a 1/2-inch rectangle.
Fold the dough on top of itself, in thirds like you would a letter, and then flatten into a rectangle again.
Cut into 1 1/2-inch squares and freeze for 15 minutes.
Take the strawberries out of the oven and top with the frozen biscuits. Brush with melted butter and dust with sugar, and then bake for 20-25 minutes.
Strawberry Bourbon Cobbler
By Pate Giltner
Serves
Makes 6 servings
Ingredients
- For the strawberry filling:
- 5 cups halved strawberries (about 2 lbs.)
- 1/2 cup sugar
- 1/4 cup bourbon
- 1 tablespoon lemon juice
- ¼ cup corn starch
- For the biscuit topping:
- 2 cups all purpose flour
- 1 table baking powder
- 1/2 tsp salt
- 2 tablespoons sugar
- 1/4 cup vegetable shortening - chilled
- 3 tablespoons butter - chilled
- 1 tablespoons honey
- 3/4 cup cream
- 1 tablespoon melted butter and 1 tablespoon sugar for the topping
Procedure
Preheat the oven to 400°F.
Halve 5 cups of strawberries and place them in a 2-quart baking dish. Add the sugar, bourbon, lemon juice, and corn starch, stir then and bake at 400°F for 30-40 minutes.
While the strawberries are baking, make the biscuits. Whisk the flour, baking powder, sugar, and salt together.
Next, add cold shortening and butter and press into the flour until it is pea and lima bean-sized.
Add in the honey and milk and stir until just combined.
Pour out onto a floured surface and press and into a 1/2-inch rectangle.
Fold the dough on top of itself, in thirds like you would a letter, and then flatten into a rectangle again.
Cut into 1 1/2-inch squares and freeze for 15 minutes.
Take the strawberries out of the oven and top with the frozen biscuits. Brush with melted butter and dust with sugar, and then bake for 20-25 minutes.
Halve 5 cups of strawberries and place them in a 2-quart baking dish. Add the sugar, bourbon, lemon juice, and corn starch, stir then and bake at 400°F for 30-40 minutes.
While the strawberries are baking, make the biscuits. Whisk the flour, baking powder, sugar, and salt together.
Next, add cold shortening and butter and press into the flour until it is pea and lima bean-sized.
Add in the honey and milk and stir until just combined.
Pour out onto a floured surface and press and into a 1/2-inch rectangle.
Fold the dough on top of itself, in thirds like you would a letter, and then flatten into a rectangle again.
Cut into 1 1/2-inch squares and freeze for 15 minutes.
Take the strawberries out of the oven and top with the frozen biscuits. Brush with melted butter and dust with sugar, and then bake for 20-25 minutes.