Why This Recipe Works

While cobbler can mean different things to different people, we set out to develop the best-ever biscuit-topped version of a strawberry cobbler. We kept the filling simple: just strawberries (both fresh and frozen worked here), sugar, cornstarch for thickening, and vanilla extract for creamy sweetness and rounded flavor. An optional sprinkle of black pepper added background warmth without tasting distinctly savory. For the drop biscuit topping, we stirred together flour, sugar, baking powder, baking soda, and salt. Then we combined buttermilk and melted butter, letting the butter clump, and added it to the dry ingredients. We dolloped the mixture over the filling, using 1-inch portions of dough to create a cobblestone pattern, and baked it until the filling bubbled and the biscuits turned golden brown. As the biscuits baked, the clumps of butter inside melted and released steam, producing superlight biscuits.

Before You Begin

We like how the sharp warmth of black pepper accentuates the strawberries' fruitiness, but you can omit it for a more traditional flavor. We prefer the flavor of fresh strawberries here, but you can substitute frozen if fresh are unavailable; simply swap in 3 pounds of halved frozen strawberries (no need to thaw). If you're using a metal baking pan, the cobbler will likely be done at the beginning of the time range, but ovens and pans vary, so it's important to follow visual cues. Serve with vanilla ice cream, whipped cream, or a drizzle of chilled heavy cream.

Instructions

for the filling

Adjust oven rack to middle position and heat oven to 375 degrees. Combine sugar; cornstarch; and pepper, if using, in large bowl. Add strawberries and vanilla and mix gently with rubber spatula to combine. Transfer strawberry mixture to 13 by 9-inch baking dish or pan.

for the topping

Whisk flour, ¼ cup sugar, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and 6 tablespoons melted butter together in 2-cup liquid measuring cup (butter will clump; this is OK). Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated.

Using 2 large soupspoons, drop about twenty-four 1-inch-diameter portions of dough evenly over strawberry mixture. Brush tops of dough with remaining 2 tablespoons melted butter and sprinkle with remaining 2 teaspoons sugar.

Bake until bubbling, strawberry juice looks thick and syrupy, biscuits are golden brown, and toothpick inserted in center of biscuits comes out clean, 50 minutes to 1 hour. Let cobbler cool on wire rack for at least 30 minutes. Serve cobbler warm or at room temperature.