Strawberry Cobbler

Ingredients

• Flour

  All Purpose - Giant

  1 cup or 120g

• Brown sugar

  ½ cup packed or 110g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  ½ cup or 114g

• Orange zest

  2 tsp or 4g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¼ cup or 61g

• Strawberries

  Frozen, sweetened, sliced

  1.36kg

• Orange juice

  3 tbsp or 47g

• Cornstarch

  ⅓ cup or 43g

Directions

1. Preheat oven to 375 F (190 C). In bowl, whisk flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter and cut remaining butter into flour mixture, with a pastry-blender or 2 knives, to coarse crumbs. Using fork, stir in orange zest and 1/4 cup (60 mL) buttermilk until just combined. Turn out onto floured work surface. Pat dough into 1/2-in. (1-cm) thick slab. Using 2.5-in. (6-cm) maple leaf cookie-cutter, cut out 6 biscuits. Re-roll scraps and cut out 4 more maple leafs. Place cut-outs on baking sheet; chill 15 min.
2. Meanwhile, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Dot with reserved 4 tsp (20 mL) butter. Arrange chilled biscuit cut-outs on top of filling, about 1 in. (2.5 cm) apart. Brush tops of cut-outs with buttermilk.
3. Bake about 20 min. until biscuits are golden. Cover with aluminum foil (to prevent overbrowning) and bake another 20 to 25 min. until filling is thickened. Cool a few minutes before serving warm or at room temperature.
4. (source: https://www.sobeys.com/en/recipes/strawberry-cobbler-2/)