Biscuit And Strawberry Jam Cobbler Recipes

BISCUIT-AND-STRAWBERRY JAM COBBLER

Steps:

• Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.)
• Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface; knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.
• Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream.

STRAWBERRY COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

BISCUIT AND STRAWBERRY JAM COBBLER

Steps:

• Heat oven to 375°F.
• In 3-quart saucepan, cook Jam ingredients over medium-high heat, stirring frequently, about 15 minutes or until mixture is thickened and reduced to about 3 cups. If desired, mash with potato masher. Remove from heat; set aside to cool slightly.
• Meanwhile, in medium bowl, stir Biscuit ingredients until just combined.
• Pour jam into ungreased 9-inch pie plate or 8-inch square pan. Top with 6 dollops biscuit dough. Sprinkle dough lightly with additional sugar as desired.
• Bake 25 to 30 minutes or until biscuits are baked through and golden brown. Serve warm.

RHUBARB-RASPBERRY BISCUIT COBBLERS

Steps:

• Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
• In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
• In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
• Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.