1-Alright, let’s dive into the fun part actually making this skillet strawberry bourbon cobbler! I always start by preheating the oven, as it gives me time to get everything else ready without rushing. Follow these steps, and you’ll have a golden, bubbly treat that smells amazing and tastes even better.

2-First, set your oven to 400°F (200°C) and get your ingredients lined up. In a food processor, mix the flour, baking powder, salt, and cubed butter until it forms pea-size clumps, then add the buttermilk and pulse until the dough comes together. This method keeps things simple and ensures a flaky texture that my baking enthusiasts always appreciate.

3-Next, turn the dough out onto a lightly floured surface, pat it into a 1-inch-thick square, and cut it into four pieces. Layer three of them with slices of cream cheese between each, top with the plain piece, press gently, roll into a rectangle, and cut into 12 biscuits. Pop them in the freezer for about 10 minutes to keep them firm.

4-For the filling, combine half the strawberries with the honey in a skillet and bring it to a boil, then simmer until the juices flow and it bubbles up. Take it off the heat and stir in the rest of the strawberries, cornstarch (or arrowroot), bourbon if you’re using it, lemon juice, and vanilla. Now, brush the biscuits with melted butter, sprinkle with coarse sugar if you like, and arrange them over the strawberry mix.

5-Bake everything on a baking sheet for 35 40 minutes until the biscuits turn golden brown, then let it cool for 5 minutes before digging in. If you’re curious about other fruity bakes, my mini strawberry crunch cheesecake bites is a great companion recipe for smaller treats that complement this cobbler perfectly.