Ingredients:

  • 2–3 heaping cups halved, ripe, and hulled strawberries
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark brown sugar (packed)
  • 2 cups self-rising flour
  • 3 tablespoons dark brown sugar (packed)
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1 cup cold buttermilk

Instructions:

  1. Preheat your oven to 425°F (220°C) and place a rack in the upper third.
  2. In an 8-inch oven-proof skillet, add the halved strawberries. Dot them with small pats of unsalted butter and sprinkle with dark brown sugar.
  3. Roast in the preheated oven for about 12 to 15 minutes until they are bubbly.
  4. While the strawberries roast, prepare your biscuit dough: In a medium bowl, whisk together self-rising flour and brown sugar.
  5. Add cold cubed butter into the mixture; use your fingers to break down the butter until you achieve pea-sized pieces mixed throughout.
  6. Make a well in the center of your dry ingredients; pour in cold buttermilk and stir gently with a spoon until just combined—the batter will be wet.
  7. Once roasted, carefully dollop spoonfuls of biscuit batter over the hot strawberries.
  8. Return skillet to oven; bake for an additional 10 to 12 minutes or until biscuits are cooked through and golden on top.
  9. Remove from oven; allow cooling slightly until bubbling subsides before serving warm—great with or without whipped cream!