Biscuit and Strawberry Jam Cobbler

Breakfast fans: What if I were to tell you that you could enjoy dessert for breakfast? Or even breakfast for dessert? Whoa, right? You can spin it both ways with this dreamy Biscuit and Strawberry Jam Cobbler recipe. With a sweet homemade strawberry jam base and a fluffy, buttery biscuit topping, you just might find yourself digging into this cobbler both morning and night.
 
To start, you’ll need to make the jam. Remove the stems from two pounds of strawberries, and then cut them into pieces. The more ripe and in-season the strawberries, the better, so be sure to choose fresh, bright-red, juicy strawberries for this recipe.

Next, combine the strawberries with two cups of sugar and a tablespoon of fresh lemon juice in a large saucepan over medium-high heat. Stir the mixture often for about 15 minutes, or until the strawberries soften and the mixture thickens and reduces down to about three cups. If you want, you can mash the strawberries with a potato masher.

Remove the jam from the heat and let it cool slightly. Short on time? You can also let the jam cool completely and store it in an airtight container in the fridge for up to three days before proceeding with the recipe.

Meanwhile, make the biscuits. Combine the Bisquick mix with milk, butter and sugar until a dough forms.

Spread the strawberry jam in the bottom of a 9-inch pie plate, and then top evenly with six dollops of biscuit dough. Sprinkle the dough with extra sugar.

Now your cobbler is all ready to bake! Bake it at 375°F for about 25 to 30 minutes, or until the biscuits are golden brown and baked through. This dish tastes great on its own warm from the oven, but it’s also delicious with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream on top.

This cobbler just might be my new favorite way to eat dessert and breakfast.