Bisquick Strawberry Cobbler

Summertime means strawberry season! What better way to use up those perfectly ripened strawberries than with a delicious Strawberry Cobbler? Learn how to make the easiest strawberry cobbler with 5 simple ingredients

Course Dessert, Snack

Cuisine American

Keyword baking, biscuits, Casserole, gluten-free, one pan meal

Prep Time 5 minutes

Cook Time 35 minutes

resting time 15 minutes

Total Time 55 minutes

Servings servings

Calories 369kcal

Equipment

8" x 10" Casserole dish or 10" to 11" cast iron skillet

Ingredients

4 cups Strawberries, quartered or sliced (2-16 oz containers)
1/4 cup Tapioca, minute or instant
1/2 cup granulated cane sugar
1/4 cup water
2½ cups Bisquick (Substitute with gluten free Bisquick for gluten free, see notes for directions)
1 cup milk (whole milk or 2%)

Instructions

Wash, hull, and quarter or slice strawberries and place in a medium sized bowl. Add sugar and tapioca and mix well. Let strawberries rest for 15 minutes while you prepare biscuit mixture below.
Preheat oven to 350º. Gently stir together Bisquick and milk until only large lumps of flour are visible.
Add the strawberries to the bottom of the casserole dish or skillet. Drop biscuits mixture by the spoonfull, about 8 biscuits total.
Bake at 350º 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

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.

Nutrition