Sweet, jammy Bourbon- Basil Strawberries topped with flakey buttermilk and cream cheese biscuits baked to golden brown and ooey-gooey perfection! A bright and beautiful cobbler to make any occasion special!
When it comes to desserts, I like ’em fruity!
My husband can attest, when we are presented with the dessert menu at a restaurant if there is any kind of cobbler or crisp offered, without a doubt- I’m going to order it! He knows it, I know it.. there’s little to discuss.
Now, he is more of a chocolate+peanut butter type of guy, and despite this drastic difference that defines our sweet tooth cravings, we have found a solution that allows us to maintain our marriage. Two desserts, two spoons- NO SHARING!
Now what you see here, this is exactly the type of dessert that I would fall for. The inspiration comes from Half Baked Harvest’s recipe. When I saw her post and gorgeous pictures, I instantly fell in love! And thank god I did, because polishing off that bowl what the best damn thing I did all month!
Ingredients Needed for Basil & Bourbon Strawberry Cobbler with Creamy Buttermilk Biscuits
For the Cream Cheese and Buttermilk Biscuits:
All-Purpose Flour
Butter
Buttermilk
Cream Cheese
Baking Powder
Salt
For the Basil & Bourbon Strawberry Filling:
Strawberries, fresh or frozen
Brown Sugar
Lemon Juice
Vanilla Extract
Bourbon
Cornstarch
Fresh Basil
What If I Don’t have Buttermilk?
Buttermilk does wonders when added to baked goods because of its acidity. When the batter is baked the acid reacts with the baking soda or baking powder and renders a supremely airy baked good.
If you don’t have any on hand, not to worry! There are a couple of things you can use to substitute!
1. Use Milk+Lemon Juice: 1 cup of whole milk with 2 tbsp of lemon juice or white vinegar. Let it sit for 5 minutes so the acid can When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.
2. Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
3. Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
How to Make Buttermilk and Cream Cheese Biscuits
I know this sounds complicated, but I promise, it’s doable!
In a food processor, combine the flour, baking powder, and salt. Give it a quick pulse to combine. Remove the lid and add in 8oz (2 sticks) of small cold butter cubes. Return lid and pulse until the mix clumps together to form larger pea-size balls. It will take several pulses, and feel free to open the lid and check on how the butter is chopping up. If this still seems confusing: here’s a video that might help give you a visual.
Drizzle in the buttermilk in stages, pulsing in between until the dough is “shaggy” looking. The dough will be a little dry.
Turn the dough out onto a clean surface and use hand to guide into a 1-inch thick square. Cut the dough into 4 pieces.
Lay 1 slice of cream cheese on top of to 3 of the 4 squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (without cream cheese) on top of the stack. Gently press down to flatten.
Dust the surface with flour and roll the dough into a 1-inch thick rectangle. Cut into 12 biscuits.
Use your hands to form into more circular shapes, and then transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.
Meanwhile make the strawberry filling.
How to make the Basil & Bourbon Strawberry Filling
I used frozen strawberries for this recipe! And honestly, I think it’s the way to go. It’s more economical for starters and unless you just went strawberry picking you most likely do not have an abundant 3 pounds of fresh strawberries laying around!
I laid my strawberries on a cutting board and went over them a few times with a large chef’s knife, they don’t have to be in a uniform shape, just a large rough chop will do.
Combine half of the large chopped strawberries, brown sugar, vanilla, bourbon, and lemon juice in a medium-sized saucepan over medium heat.
Bring to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from the heat and add the remaining strawberries, cornstarch, and chopped basil. Stir to combine.
Assemble the Cobbler and BAKE
Preheat the oven to 400 degrees F.
Pour strawberry mixture in 9×13 (approx) baking dish. Arrange biscuits over top of strawberry filling.
Remove biscuits from the freezer, brush tops with 2 tbsp melted butter, sprinkle with a pinch brown sugar, then arrange biscuits over the strawberry filling.
Bake for 35-40 minutes, until biscuits are golden on top. Remove from the oven and let cool at least 5 minutes before serving. Serve warm or at room temp with a scoop ice cream.. which is optional, but not really 🙂
Basil & Bourbon Strawberry Cobbler with Creamy Buttermilk Biscuits
Ingredients
Cream Cheese Buttermilk Biscuits
- 3½ cups all purpose flour
- 2 sticks butter, plus 2 tbsp cold and diced
- 1 cup buttermilk or whole milk plus 2 tbsp of lemon juice/white vinegar
- 4 oz cream cheese cold and cut into 3 slices
- 2½ tsp baking powder
- ¼ tsp salt
Basil & Bourbon Strawberry Filling
- 3 lb fresh or frozen strawberries rough chop
- 1/3 cup brown sugar plus 1 tbsp for sprinkle on biscuits
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tbsp bourbon
- 1 tbsp cornstarch
- 1 tbsp fresh basil leaves
Instructions
To Make the Biscuits :
- In a food processor, combine the flour, baking powder and salt. Give it a quick pulse to combine. Remove the lid and add in 8oz (2 sticks) of small cold butter cubes. Return lid and pulse until the mix clumps together to form larger pea-size balls. It will take several pulses, and feel free to open lid and check on how the butter is chopping up.
- Drizzle in the buttermilk in stages, pulsing in between until the dough is "shaggy" looking. The dough will be a little dry.
- Turn the dough out onto a clean surface and use hand to to guide into 1-inch thick square. Cut the dough into 4 pieces.
- Lay 1 slice of cream cheese on top of to 3 of the 4 squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (without cream cheese) on top of the stack. Gently press down to flatten.
- Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Use your hands to form the biscuits into rounder shapes. Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill. Meanwhile make the strawberry filling.
To Make the Basil & Bourbon Strawberry Filling :
- Combine half of the large chopped strawberries, brown sugar, vanilla, bourbon and lemon juice in medium sized saucepan over medium heat. Bring to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from the heat and add the remaining strawberries, cornstarch, and chopped basil. Stir to combine.
Assemble and Bake the Cobbler
- Preheat the oven to 400 degrees F.
- Remove biscuits from freezer, brush tops with 2 tbsp melted butter and sprinkle with a pinch brown sugar.
- Pour strawberry mixture in 9×13 (approx) baking dish. Arrange biscuits over top of strawberry filling.
- Bake for 35-40 minutes, until biscuits are golden on top. Remove from oven and let cool at least 5 minutes before serving. Serve warm or at room temp with a scoop ice cream (optional)
