Strawberry Biscuit Cobbler

Strawberry Biscuit Cobbler Filling: 2 lbs - fresh strawberries, hulled, washed and quartered 1/2 - cup sugar 3 - tablespoons flour Biscuit Topping: 1 1/2 - cups self rising flour, preferably White Lily flour 2 - tablespoon sugar, plus more for top of biscuits 4 - tablespoons cold and cubed butter 1 1/4 - cups cold heavy cream 8x8 or 9x9 inch baking dish Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish). To make the filling using a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside. Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture, but your fingers work just as well. Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle the biscuit topping with additional granulated sugar. Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly. Let cool enough for the juices to thicken, then served warm by itself or with whipped cream Cook's Note: If you don't have self rising flour on hand you can make your own: How to Make Self rising Flour: Using a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.