1 1/2poundsstrawberrieshalved (or quartered if large; leave small ones whole for easier prep)
1/2cupflour OR cornstarch
Prep: Preheat oven to 400°F and lightly grease a 9x9 inch baking dish OR a deep 9 inch pie dish OR a deep 7x11 baking dish.
Make the topping: Combine sugar, flour, baking powder and salt in a medium mixing bowl. Cut in the butter (just crumble it together with the flour until you have a bowl with crumbly bits), then stir in the buttermilk JUST until combined. Dough will look scraggly and messy and sticky, that’s fine. Refrigerate while you make the filling.
Make the filling: Combine strawberries, sugar and flour in a large bowl. Mix well to evenly coat the strawberries. Tip into the prepared baking dish (make sure all the flour doesn’t drop to the bottom, or you’ll end up with strawberry soup on top and strawberry cement at the bottom of your cobbler 🤷🏻♀️)
Assemble: Drop the prepared batter all over the strawberries by heaping spoonfuls (don't cover the fruit completely, I usually do 9 heaping spoonfuls for 9 biscuits).
Bake: Place on a lined baking sheet to catch the occasional overspill. Bake for 35-40 minutes, or until the topping is golden brown, a toothpick inserted into the middle of the biscuits comes out clean, and the filling is bubbly. If top gets too brown, cover loosely with a piece of aluminum foil. Let the cobbler cool for 10 minutes before serving warm with vanilla ice cream.