This recipe is a mixture of the Watt’s Cookin’ recipe that my mama used, and the Blue Willow Inn Cookbook for the biscuit (crust) dough. This is not the “rising crust” or the cake crust that many of us are familiar with. This is a crust of biscuit dough with butter and sugar, just like mama and Katherine’s Kitchen used to make. 😊
2 qts (containers) Fresh Whole Strawberries. (1/2 flat) (You can use canned filling, without the added sugar and lemon juice, but IMO, fresh fruit is the only way to go.)
½ cup Sugar
1 tbsp Lemon Juice
2 cups Self-Rising Flour
½ tbsp Sugar
3 tbsp Shortening/Crisco
½ cup Butter Milk
½ cup Whole Milk
1 tbsp Water
¼ cup Butter
¼ cup Sugar
Make the filling:
Wash and slice strawberries. Should make between 4-6 cups. In a large bowl, add sugar and lemon juice. Cover and sit in fridge, and allow to macerate (make syrup) for at least 30 minutes.
Meanwhile, preheat oven to 375 degrees. Grease a 9X12 baking dish or pan.
Make the crust:
Crust is basically biscuit dough, rolled thin and cut into strips. Mix Flour, Salt and Sugar, then cut in Shortening. Add Milks and Water and mix well, but not too much. Overmixing will make the dough tough.
Flour your worksurface well and turn out dough. Flour a rolling pin (or a glass) and roll thin. Cut into 2 inch wide strips.
Build the Cobbler:
Add filling to baking dish. Carefully transfer dough on top of the filling, making sure to “seal it” well. Cover all gaps, helping to trap steam inside the crust as it cooks.
Using the last ¼ cup of Butter, cut thin pats and randomly place on the crust. Sprinkle remaining ¼ cup of sugar over this.
Bake at 375 degrees for aprox 45 minutes or until crust is done.