This recipe was designed to be made in the Matheson 10inch cast iron. It’s very large so, if you don’t have that pan or something equal in size - this might make enough for two small cobblers. You can also stew the strawberries on the stove and then transfer to a large baking dish. Can’t wait to see!

For the biscuits

3 cups all-purpose flour,

1 tbsp baking powder

3/4 tap baking soda

1/4 cup sugar

2 tsp. kosher salt, plus more

3/4 cup (1 1/2 stick) cold unsalted butter, cut into small cubes

1 cup sour cream

1/2 cup heavy cream + 2 tbsp

Turbinado sugar (you can use regular sugar if you don’t have)

For the strawberries

10 cups hulled strawberries, quartered

1/3 cup sugar

1 vanilla bean, scraped

1/4 cup corn starch

Make the biscuits by mixing the flour, baking powder, soda, sugar and salt in a large bowl.
Work the cold butter into the dry mixture until pebbly.
In a small bowl, mix sour cream and 1/2 cup heavy cream
Make a well in the butter flour mixture and pour the creams into it. Mix until a shaggy dough forms
Continue to mix until a loose dough forms- do not over mix.
Form loose golf ball size balls out of the mixture. Place on a tray and place in the refrigerator
Heat oven to 400
Meanwhile, stew strawberries in a large cast iron pan (10inch) with sugar and vanilla over medium heat.
Once strawberries are saucy, about 5 minutes, stir in corn starch. Continue to cook for 2 more minutes
Top strawberries with chilled biscuits. Brush with remaining cream and sprinkle with turbinado sugar.
Bake in oven until biscuits are golden and baked through, about 25.
Let cool slightly before enjoying