cast iron skillet 11-12 inches or 8x10-inch casserole dish or baking pan
Ingredients
2poundsstrawberrieshulled and quartered or sliced - ** 2 pounds = two 16 oz containers
¼cupinstant tapioca
½cupgranulated cane sugar
2½cups Bisquickor gluten free Bisquick
1cupwhole milkor 2%
Instructions
Wash, hull, and quarter or slice strawberries and place in a medium bowl. Add sugar and tapioca and mix well. Let strawberries rest for 15 minutes (to activate the tapioca) while you prepare the biscuit mixture below.
Preheat oven to 350º F. Gently stir together Bisquick and milk in a medium mixing bowl until only large lumps of flour are visible.
Add the strawberry mixture to the bottom of the casserole dish or skillet. Drop the biscuits mixture by the spoonful, about 8 biscuits total.
Bake in preheated oven for 35-40 minutes, until the strawberry filling is bubbly and the biscuits on top are golden. Serve warm with vanilla ice cream, whipped cream, or cream cheese.
Notes
Make your own Bisquick with my DIY baking mix recipe (linked). Bisquick gluten-free version:Substitute 2.5 cups of Bisquick and 1 cup of milk with:2 cups Gluten Free Bisquick, 1/3 cup of shortening, 2/3 cup of milk, 3 eggs. Cut shortening into the Bisquick with a fork until it resembles small pebbles. Add the rest of the ingredients. Continue onto Step 3 of Instructions above. For more substitutions, see "Ingredients" above in post.