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Strawberry Biscuit Casserole

Source of Recipe

Taste of the South


Recipe Link: https://www.tasteofthesouthmagazine.com/strawberry-biscuit-casserole/

List of Ingredients

◦  2 pounds fresh strawberries, hulled and quartered
◦  1 cup granulated sugar
◦  2 tablespoons cornstarch
◦  2 large eggs, lightly beaten
◦  2 teaspoons lemon zest
◦  4 tablespoons fresh lemon juice
◦  ½ teaspoon ground cinnamon
◦  ¼ teaspoon kosher salt
◦  2 (16.3-ounce) cans refrigerated flaky biscuits, separated and cut in half
◦  1 tablespoon turbinado sugar


Recipe

Preheat oven to 350° F.
Spray a 13 x 9-inch baking dish with cooking spray. In a large bowl, stir together strawberries, granulated sugar, cornstarch, eggs, lemon zest and juice, cinnamon, and salt. Let stand for 30 minutes.

Arrange half of biscuits in prepared baking dish; pour half of strawberry mixture over biscuits. Repeat layers. Sprinkle with turbinado sugar.

Bake until filling is bubbly and biscuits are cooked through, 50 to 55 minutes, loosely covering with foil during the last 25 minutes of baking to prevent excess browning, if necessary. Serve warm.


Makes 10 to 12 servings


Notes:
• We used Pillsbury Grands Original Flaky Layers.