Cream Cheese Biscuit Skillet Strawberry Bourbon Cobbler Recipe-Step by Step Guide

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Cream Cheese Biscuit Skillet Strawberry Bourbon Cobbler Recipe-Step by Step Guide:- Flavorful Skillet Strawberry Bourbon Cobbler with layered cream cheese biscuits is sensational! Every bite has fresh strawberries and bourbon. With buttery, flaky cream cheese biscuits on top.

Cream Cheese Biscuit Skillet Strawberry Bourbon Cobbler Recipe-Step by Step Guide

It’s pretty, easy to make, and you can use any berry instead of strawberries. Try a mix of all your favourites. Serve with whipped cream for brunch or vanilla ice cream for a strawberry-filled spring dessert.




  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter, for brushing
  • 1 cup buttermilk
  • 4 ounces cold cream cheese, sliced into 3 slices
  • coarse sugar, for sprinkling (optional)


  • 6 cups fresh or frozen strawberries, sliced (about 3 pounds)
  • 1/4-1/3 cup honey
  • 1 tablespoon cornstarch
  • 3 tablespoons bourbon (optional)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract


Also Read:-6 Mediterranen Diet Lunch Recipes in 20 Minute



  • Prepare the oven by heating it to 400 degrees Fahrenheit.
  • The biscuits are to be made. Combine the butter, baking powder, and salt in a food processor.


  • Add the flour to the food processor. Process the mixture until it clumps together and forms larger balls about the size of peas.
  • The dough should have a “shaggy” appearance after the buttermilk has been drizzled in. The dough will have a slight dryness to it.


  • Once the dough has been turned out onto a clean surface, pat it into a square that is one inch thick.
  • Divide the dough into four equal pieces. In order to flatten the squares, add one slice of cream cheese to three of them and gently press down on them.


  • Place the pieces that have been topped with cream cheese on top of one another. Put the last piece on top of the stack, but make sure it does not contain any cream cheese (see the photos above).
  • In order to flatten, press down. In order to roll out the dough into a rectangle with a thickness of one inch, dust the surface with flour.


  • Make a total of twelve biscuits. Immediately transfer to a baking sheet lined with parchment paper and freeze for ten minutes to chill.
  • During this time, prepare the filling.


  • Over high heat, combine half of the strawberries with the honey in a skillet that is oven-safe and measures between 11 and 12 inches in diameter.
  • The berries should be brought to a boil and then cooked for five to ten minutes, or until their juices begin to bubble.


  • The remaining strawberries, cornflour, bourbon (if using), lemon juice, and vanilla extract should be added after the heat has been removed and the mixture is tossed to combine.
  • Take the biscuits out of the freezer, brush them with butter that has been melted, and then sprinkle them with coarse sugar.


  • Atop the strawberries, arrange the biscuits in a decorative pattern.
  • Put the skillet on a baking sheet and set it aside. Bake for thirty-five to forty minutes, or until the top is golden brown.
  • Please wait five minutes. With ice cream, serve either warm or at room temperature.


  • Prepare in Advance: The cobbler may be baked and stored in the refrigerator for a maximum of two days. Served warm or at room temperature.
  • To Halve the Recipe: To bake in an 8×8 inch square baking dish, 8-9 inch pie plate, or 8-inch skillet, simply halve the recipe.
  • If You don’t Have a Skillet: In lieu of a skillet, bake the ingredients in a 9-by-13-inch baking dish or an equivalent-sized dish.



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