Ingredients
Scale
For the cream biscuits:
- 180g (1 1/2 cup) all-purpose flour
- 38g (2 1/2 tbsp) granulated sugar
- 1/2 tsp kosher salt
- 2 1/4 tsp baking powder
- 85g (6 tbsp) unsalted butter (cold, cubed)
- 227g (1 cup) heavy cream (cold)
- Turbinado sugar for sprinkling
For the strawberry peach filling:
- 1/2 lb fresh strawberries (hulled & quartered)*
- 1 lb fresh peaches (thinly sliced, about 3)*
- 100g (1/2 cup) granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1 tsp vanilla paste or extract
Instructions
For the cream biscuits:
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the flour, sugar, salt, and baking powder.
- Add in the cubed butter and toss to coat.
- Cut the butter into the dry ingredients by squishing the cubes between your fingers until they are pea-sized.
- Pour the heavy cream in a little at a time, gently mixing the dough with your hands until it sticks together, but it is not overly wet. (You may have a small amount of heavy cream leftover.)
- Shape the dough into a disk and wrap tightly with plastic wrap. Chill in the fridge for about 30 minutes.
- Once the dough has rested in the fridge, roll it out on a lightly floured surface to about 1/2" thick.
- Cut the dough into quarters, then layer them on top of each other.
- Roll the dough out one more time to about 1/2" thick.
- Use a 1" cookie cutter to cut out as many biscuits as you can.
- Place the cutout biscuit dough onto a plate or small baking tray and place in the freezer for at least 15 minutes.
- Meanwhile, make the filling.
For the strawberry peach filling:
- In a large bowl, toss together the strawberries, peaches, sugar, cornstarch, salt, and vanilla until well combined.
- Pour the filling into a 9" oval dish (with 2" sides).
- Place the frozen cream biscuits on top and brush each with heavy cream & sprinkle with turbinado sugar.
- Bake the cobbler for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for about 40-45 minutes until the biscuits are golden and the filling is bubbling.*
- Allow to cool for a few minutes before topping with vanilla ice cream and digging in!
Notes
- Be sure the weigh the strawberries & peaches AFTER cutting them up.
- You may need to tent the cobbler with aluminum foil after around 20 minutes to avoid the biscuits from getting too dark.
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 22.4 g
- Sodium: 148.8 mg
- Fat: 17.2 g
- Carbohydrates: 40.9 g
- Protein: 3.5 g
- Cholesterol: 48.8 mg
Keywords: strawberry peach cobbler, cream biscuits