1-Getting Started with the Biscuits: First, grab a food processor and combine 3 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon salt with 2 sticks of cubed cold salted butter. Pulse it until you get pea-sized pieces, then drizzle in 1 cup buttermilk to form a shaggy dough. This method keeps the biscuits tender and full of flavor, perfect for topping your cobbler.

2-Shaping the Biscuits: Next, turn the dough out onto a surface and pat it into a 1-inch thick square. Cut it into 4 pieces, then add the 4 ounces of cold cream cheese sliced into 3 pieces to three of them before stacking. Place the fourth piece on top, flatten it out, and roll into a 1-inch thick rectangle. Cut this into 12 biscuits and pop them in the freezer for 10 minutes to firm up.

3-Creating the Strawberry Filling: While the biscuits chill, focus on the filling by combining half of the 6 cups of strawberries with 1/4 to 1/3 cup honey in a skillet over high heat. Bring it to a boil and let it bubble for 5-10 minutes until it’s thick and fragrant. Take it off the heat and stir in the rest of the strawberries, 1 tablespoon cornstarch, 3 tablespoons bourbon if you’re using it, 2 tablespoons lemon juice, and 2 teaspoons vanilla extract.

4-Baking to Perfection: Now, brush the frozen biscuits with melted butter and sprinkle them with coarse sugar for a sweet crunch. Arrange them over the strawberry filling in the skillet and place the whole thing on a baking sheet to catch any drips. Bake for 35-40 minutes until the top is golden brown and the filling is bubbling away.