Strawberry Rhubarb Cobbler (Edit recipe)

Strawberry rhubarb filling.

1. Preheat the oven to 350˚ and grease a 10" cast iron skillet with butter or baking spray.
2. Combine all of the remaining filling ingredients in the buttered skillet and toss them gently to combine.

Biscuit topping

1. In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and to make sure there are no longer any lumps.
2. Add cold butter pieces to the bowl with the dry ingredients and using a fork or a pastry cutter, cut the butter into the dry ingredients until it is evenly distributed throughout and about the size of small peas.
3. Add in milk and vanilla and gently stir until the mixture just forms a dough.
4. Drop the biscuit dough by the spoonful on top of the filling until it mostly covers the fruit.
5. Brush the top of the biscuit dough with milk and sprinkle lightly with sugar.
6. Bake the cobbler in the preheated oven for 30-35 minutes until the filling is bubbly and the biscuits are golden brown. To help avoid any mess in the oven, place a baking sheet on the rack below the skillet to catch any accidental drips or bubble overs.
7. Let the cobbler cool for at least 10 minutes before serving. Can be served hot or at room temperature.