The combination of juicy strawberries and buttery biscuits makes this crave-worthy Strawberry Biscuit Casserole almost too good to be true.
Makes
10 to 12 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Test Kitchen Tip
If you don’t finish your casserole for breakfast, you can always reheat it later. If it seems a little dry, place a bowl of water in the microwave alongside your plate to rehydrate your casserole!
Instructions
Preheat oven to 350°. Spray
a 13x9-inch baking dish with cooking spray.
Stir together strawberries, granulated sugar, cornstarch,
eggs, lemon zest and juice, cinnamon, and salt in a large
bowl. Let stand for 30 minutes.
Arrange half of the 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.
