Strawberry Blood Orange Cobbler

Preheat the oven to 425F.

First, rinse and halve strawberries. Put them in a medium sized bowl while you zest your blood orange. Combine 5 tablespoons sugar with the orange zest in a food processor and pulse until combined. Meanwhile, add all the juice from your blood orange into the bowl of strawberries, followed by the orange sugar. You may elect to add a sparing pinch of salt as well, and stir thoroughly. Allow to sit for 20 minutes or so in the refrigerator.

Combine all dry ingredients (sugar, salt, baking powder and soda) in a separate bowl. Mix together well, then cut in the cold butter with a pastry cutter (or by hand) until a crumbly consistency is achieved. Add all milk (1/4 cup plus 2 tablespoons) and mix with a fork. It should be somewhat loose and pliable. (Double the biscuit recipe if your baking dish is shallow and large, or if your favorite part of cobbler is the crust!)

Move the fruit mixture to a baking dish and top with the biscuit batter, spreading it out carefully (it does not have to cover the fruit completely). Sprinkle a bit of sugar over the top if desired, then bake for approximately 25-30 minutes, or until the fruit is bubbly and the biscuit is golden.