Step 1

Prep: Preheat oven to 400°F and lightly grease a 2-quart casserole dish.

Step 2

Make topping: Combine sugar, flour, baking powder and salt in a medium mixing bowl. Cut in butter (just crumble it together with the flour until you have a bowl with crumbly bits), then stir in buttermilk JUST until combined - do not overmix. Dough will look scraggly and messy and sticky, that’s fine. Refrigerate for 15 minutes while assembling filling.

Step 3

Make filling: Combine sugar, cornstarch, strawberry jam and lemon juice in a large mixing bowl until a thick paste forms. Add strawberries and stir well to evenly coat. Spread in prepared casserole dish.

Step 4

Assemble: Remove biscuit batter from fridge. Using two tablespoons, drop about 8 biscuits on top of the strawberry filling, making sure to space them about 1 inch apart to allow space for biscuits to expand during baking. Sprinkle 1-2 tablespoons granulated sugar over biscuits.

Step 5

Bake: Place casserole dish on a lined baking sheet to catch the occasional overspill. Bake for 15 minutes at 400°F, then reduce temperature to 350°F (do NOT open oven at this point!) and finish baking for 30-40 minutes, until filling is bubbly and biscuits are fully baked through. Cool on a cooling rack on the counter for at least 30 minutes before serving.