For as long as I can remember food has always been a big part of how I express love and kindness to my family. It feels good to make something special for them and be able to enjoy it together. Even better is getting to make those special dishes with a family member.
Growing up, food was a big part of my childhood. I remember my mom calling me into the kitchen and telling me it was time to learn how to cook. I was small and could barely see above the counter, but I pulled up a chair, stood on it and found my place. Cooking with my mother wasn’t the easiest, because she was definitely set in her ways, but I loved just being in the kitchen with her.
Everyone has special memories from their childhood. For me it has always been food and cooking. Food memories are the one thing that can be passed down from one generation to the next. As a mother of three, I too, am looking for ways to create similar experiences and memories with my own children.
When my kids were younger, my husband and I started an annual tradition of apple and berry picking. We live in North Texas, so we’re blessed to have several local pick-your-own fruit farms in the area. Each fall we pick apples and every summer we pick strawberries, blackberries and blueberries.
It’s so much fun driving out to the country, picking and eating the berries, loading up all of our goodies and heading back home. Berry picking is the one tradition that I look forward to every year.
Strawberries are my family’s absolute favorite, so we usually pick quite a bit. I store several bags in the freezer to use over winter, and the remainder is used to make jam, my Mom’s Strawberry Cake and our favorite Strawberry Biscuit Cobbler.
The biscuit topping in this cobbler bakes up golden brown with fluffy drop biscuits that are perfect for soaking up all that strawberry filling. Serve this cobbler warm with a dollop of whipped cream.
What food traditions are part of your family?
2 lbs – fresh strawberries
1/2 – cup sugar
3 – tablespoons flour
1 1/2 – cups Martha White® self rising flour
2 – tablespoons sugar, plus more for biscuit topping
4 – tablespoons cold and cubed butter
1 1/4 – cups cold heavy cream
Preheat oven to 350° degrees. Hull the strawberries, cut them into quarters, and place in an 8 x 8 or 9 x 9 inch baking dish.
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 in a large bowl. Combine all the dry ingredients; using a pastry blender, cut the butter into the flour mixture to resemble coarse meal.
Add the 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 topping is lightly golden brown and the filling is bubbly.
Let cool until the juices thicken. Serve warm by itself or with fresh whipped cream.
Cook’s Notes: If you don’t have self-rising flour on hand, you can make your own. For each cup of all-purpose flour, add 11/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine and continue with the recipe.