Skillet Mango Cobbler
Skillet Mango Cobbler combines all the things I love into an amazing dessert. Fresh mangoes, homemade buttermilk biscuits baked to perfection in a cast iron skillet.
Ingredients
Honey Buttermilk Biscuits
- 3 cups AP flour
- 1 1/2 tbsp baking soda
- 2 sticks (16 tbsp) frozen butter, cubed
- 1/4 tsp salt
- 1 cup buttermilk, plus more for brushing biscuits
- 1/4 cup honey
- 2 tbsp turbinado sugar
Mango Filling
- 3 cups mangoes, peeled and sliced (about 4 large mangoes)
- 1/4 cup pineapple juice
- 1/4 cup honey
- 2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 oz rum
- 1/4 tsp salt
Instructions
- To make the biscuits, pulse flour, baking soda, salt, and frozen cubed butter in a food processor until dough starts to form small pebbles. Slowly pour in butter milk and honey. Pulse until combined. The dough will be a little dry.
- Transfer dough to a lightly floured surface. Use your hands to press the dough into a square, roughly 9x9 in wide and 1 in thick. Use a sharp knife to cut the dough in half. Press one half on top of the other to flatten. Reshape to 9x9 in wide and 1 in high. Cut 9 equal sized biscuits. Transfer biscuits to the freezer while you make the filling.
- To prepare the filling, add diced mangoes, pineapple juice, cinnamon and honey to a cast iron skillet over low heat. Cook until the juices begin to bubble up, about 5 minutes. Meanwhile, make a slurry with the cornstarch, lemon juice, rum, and vanilla extract. Add to the mixture along with salt. Cook for an additional 2-3 minutes, until mangoes soften and the liquid thickens. Turn off the stove and let the mixture cool.
- Preheat oven to 400 degrees F.
- Once mixture cools, remove biscuits from freezer and arrange on top of the mango filling. Brush the top of the biscuits with a little buttermilk, then sprinkle on some turbinado sugar.
- Bake for 28-30 minutes, until the biscuits are golden brown. Remove from oven and let cool for 5-10 minutes. Serve warm with ice cream. Enjoy!
Notes
To make more of a drop biscuit, add 1/2 cup ice water to the batter. Use a spatula to combine the dough, then use a spoon to scoop the dough onto the biscuits. Leave some gaps as the biscuit will spread as it bakes.
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