Grilled Strawberry Cobbler with Fresh Thyme

Prepare a grill for medium heat cooking. 

In a large bowl, toss together strawberries, 1/4 cup of the sugar, flour and thyme. 

Transfer to a well-seasoned 10-inch cast-iron skillet and spread out evenly.

Arrange biscuits over strawberries and lightly brush with water. 

Sprinkle with remaining 2 tablespoons sugar and cover skillet tightly with foil. 

Place on the grill, cover the grill, and cook until juices are bubbling and biscuits are puffed, about 15 minutes. 

Carefully uncover the skillet (the foil may stick a bit, so remove it slowly), close the grill lid, and continue to cook until biscuits are cooked through and strawberries are very soft, 10 to 15 minutes more. 

Let cool for 10 minutes before serving.

Alternatively, preheat the oven to 350°F. 

Place skillet on a baking sheet and bake, uncovered, until strawberries are juicy and biscuits are golden brown, about 45 minutes; tent biscuits with foil if they begin to get too dark. 

Let cool for 10 minutes before serving.