Strawberry cobbler with browned butter biscuits

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Strawberry cobbler with browned buttermilk biscuits is the perfect way to enjoy your juicy berries and flaky biscuits this season. With just a few ingredients that you likely already have at home, you'll make sweet and fluffy biscuits over cobbler for a simple, beautiful and unforgettable desert.

This strawberry cobbler is very similar to strawberry shortcake, without being layered with dollops of whipped cream. Instead, we layer the biscuits on top of the sweet and juicy berries. And you'll love this recipe served with quality vanilla bean or fresh strawberry ice cream and of course, fresh mint from the garden. It's a desert that never gets old and I promise, it's extremely simple. Skip those store bought biscuits and be prepared to never buy them again after you make some browned butter biscuits. You can use the biscuit recipe for shortcake, cobblers, and on any occasion that calls for biscuits! 

Don't have a pastry or biscuit cutter? This recipe is for you!

Browned butter biscuits goes against everything you know about baking biscuits. And these browned buttered biscuit are the star of the show! This recipe does not use the traditional method of using frozen butter cut into the flour with a pastry cutter. Instead, we use a method I discovered in Cook's illustrated, in which you melt your butter and mix it with very cold buttermilk. I do like to freeze my dough for a few minutes after the biscuits are assembled for additional flakiness, though. For someone who lacks many kitchen gadgets, melting butter for our biscuits seems to work better. We also use a drinking glass to cut the circle biscuits prior to baking. I make this exact biscuit recipe at least 2x a week and it never disappoints. 

What is browned butter and how do I make it?

Brown butter is a simple one ingredient sauce, which is simply butter melted in a sauce pan, until it becomes intoxicatingly fragrant with a foam and slight caramel color. You can see it below in the blue sauce pan. Adding browned butter to biscuits to our buttermilk biscuits adds so much rich flavor. It's liquid gold

Tips for flaky browned butter biscuits:

I like to fold the biscuit dough into each other several times to create fluffy layers. Essentially you’re just creating a square with your biscuit dough, folding it into itself, and then folding into itself again. Then rolling it out flatter, yet still thick (1") and repeating this process after cutting some biscuits from your dough until you've used all of your biscuit dough. 

Once I'm done folding the dough, I cut my dough into circles. I place them on a plate or baking sheet, and then I like to freeze them for 5-10 minutes for extra flakiness. Cold butter does help make your biscuits flaky. And because we didn't use frozen butter to make our dough, I like to give them this opportunity to get cold before baking.

Onto the strawberries, the co-star in Strawberry cobbler with browned butter buttermilk biscuits

I've been buying these beautiful berries for weeks in these wooden crates. Each day I take a few out to slice them for our breakfast I think "I need to bake with these beauties!" and so, here we are. At this point, you've got your biscuits chilling in the freezer and you're ready to make your luscious bubbling strawberry cobbler.

For your strawberries, you'll need ½ cup sugar + 2 tablespoons corn starch + ¼ cup fresh squeezed lemon juice. You'll simply place them into your skillet and turn on your heat to medium. Add in your cornstarch, lemon juice and sugar and mix with a wooden spoon. Let the strawberries stew and come to a bubble. From here, you'll remove them from your oven and add your biscuits.

Pop your skillet into the oven and bake for 20 minutes at 400 degrees. When you remove your skillet from the oven your biscuits will be golden brown and your cobbler will be bubbly perfection. Serve warm with ice cream!

Ingredients needed for Strawberry cobbler with browned butter buttermilk biscuits

Grab these while you're at the market!

for the brown buttered biscuits:

  • ½ cup (113 grams) browned butter
  • 2 (240 grams) cups all purpose flour
  • 1 cup cold buttermilk
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ cup sugar
  • 1 tablespoon honey
  • 1 teaspoon salt

for the strawberry filling:

  • 2 cups fresh or frozen strawberries, sliced in half
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lemon juice

Can I make these browned butter biscuits gluten free?

Yes you can swap out all purpose flower for your favorite 1:1 ratio gluten free flower. This recipe hasn't been tested with a substitution like almond or coconut flour. However, any biscuits will work here, so if you choose to make another type of biscuit - just follow their baking time guidelines!

Can I make the strawberry filling without refined sugar?

Absolutely! Swap your granulated sugar for ¼ - ⅓ cup of honey and you're good to go! Be sure to taste the strawberries before adding your biscuits and baking to ensure the sweetness is to your liking.

Do I need to bake this Strawberry cobbler with browned butter biscuits in a skillet?

No you do not! I love to make ours in a skillet because then I am only using one dish for stewing the berries and baking the filling and biscuits, therefore less clean up! However, if you don't have a skillet, simply stew your berries in a large frying pan, transfer to a pie dish or 8x8 baking pan for baking.

Other seasonal fare you may love

Strawberry skillet cobbler with browned butter buttermilk biscuits

Strawberry skillet cobbler with browned butter buttermilk biscuits

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Strawberry cobbler with browned butter butter milk biscuits is the perfect way to enjoy your juicy berries and flaky browned buttered biscuits! With just a few ingredients you likely already have at home, you’ll make sweet fluffy biscuits for a simple, beautiful and unforgettable desert.

Ingredients

  • for the brown buttered biscuits:
  • ½ cup (113 grams) browned butter
  • 2 (240 grams) cups all purpose flour
  • 1 cup cold buttermilk
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ cup sugar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • for the strawberry filling:
  • 2 cups fresh or frozen strawberries, sliced in half
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lemon juice

Instructions

  1. Start by preheating your oven to 400 degrees F (204 celicus)
  2. Brown butter by slicing your butter and add it to a thick sauce pan. Warm it over medium heat until it becomes fragrant and browned. Turn off heat. Let cool.
  3. In a medium bowl, whisk your dry ingredients together - flour, baking powder, baking soda, sugar and salt.
  4. Pour buttermilk and honey into cooled butter and mix until well combined.
  5. Add buttermilk, butter and honey mixture into dry ingredients and combine.
  6. Place biscuits in freezer for several minutes while you start your strawberry filling.
  7. Cut strawberries in half and add to your skillet on medium heat. Add in your cornstarch, sugar and lemon juice. Let stew while gently stirring for 10 minutes.
  8. Remove berries from heat and set aside.
  9. Remove biscuit dough from freezer. It should be less stickly and easy to work with.
  10. Roll it into a 6"6" sqaure and then fold in half. Repeat folding in half again.
  11. Roll out dough again until it's approximately an inch thick.
  12. Using a cup or biscuit cutter, press your cutter into the dough to make your biscuits. I used a small shot glass for itty bitty biscuits, however a larger glass works fine!
  13. Place your biscuts on top of your stewed strawberries, and place into the oven.
  14. Let bake for 20 minutes or until the tops of the biscuits are golden brown.

Notes

If desired, melt some extra butter to coat the top of your biscuits before, after (or both) they go into the oven. I usually coat with butter before baking them and again after!

Serve warm with a scoop of ice cream.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 147Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgCarbohydrates 34gFiber 2gSugar 18gProtein 2g

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Hey friend! I'm Sarah, the woman behind the apron at Frolic and Fare. I'm a mom, wife and diplomat. Here you will find a collection of my best floral recipes, romanticized classics and garden party inspired entertaining. I love rose gardens, old movies, the smell of fir trees, baking, a handwritten note and a glass of champagne

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