Food & Cooking Recipes Dessert & Treats Recipes Biscuit-and-Strawberry Jam Cobbler By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2018 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 2 hrs Servings: 8 Homemade strawberry jam is topped with sugar-encrusted cream biscuits in this peak-summer dessert. Ingredients Biscuits 1 ¾ cups all-purpose flour 1 ¾ teaspoons baking powder ¼ cup granulated sugar ¾ teaspoon coarse salt 6 tablespoons cold unsalted butter, cut into cubes ¾ cup heavy cream, plus more for brushing Coarse sanding sugar, for sprinkling Unsweetened whipped cream, for serving Jam 2 pounds fresh strawberries, hulled and cut into ½-inch pieces 2 cups granulated sugar 1 tablespoon fresh lemon juice Directions Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.) Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface; knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream. Marcus Nilsson Print