Author Pam - For the Love of Cooking / Original by America's Test Kitchen
Equipment
10-Inch Cast Iron Skillet
Ingredients
Strawberry Filling:
6cupsfresh strawberriescleaned, hulled, & halved if needed
½cupsugar
1tbspcornstarch
Pinchof cinnamon
Zest of 1 lemon
2tspfresh lemon juice
Biscuit Topping:
1cupflour
¼cup+ 2 tsp sugar,divided
2tbspstone-ground cornmeal
2tspbaking powder
¼tspbaking soda
¼tspsalt
4tbspbuttermelted & cooled
⅓cupbuttermilk
½tspvanilla
⅛tspcinnamon
Instructions
Preheat the oven to 375 degrees.
Prepare the strawberries, by washing & removing the hulls then cut any large strawberry in half.
Combine the sugar, cornstarch, and cinnamon together in a large bowl.
Add the prepared strawberries, lemon zest, and lemon juice then gently toss together to coat evenly.
Pour the mixture into a large cast iron skillet.
Place into the oven and bake for 25 minutes.
Prepare the biscuit topping, by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
Divide the biscuit dough into eight equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching).
Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
Place into the oven and bake for 15-18 minutes.
Remove from the oven and place on a wire rack to cool for 20 minutes.