Cherry Biscuit Cobbler
Ingredients
Biscuits
-
¼
cup
granulated sugar
-
1
Tbsp.
baking powder
-
2
tsp.
finely grated lemon zest
-
1
tsp.
kosher salt
-
2
cups
all-purpose flour
-
½
cup
chilled unsalted butter
-
1⅓
cups
chilled heavy cream
Filling and Assembly
-
2
lb.
fresh (or frozen) sweet cherries
-
½
cup
granulated sugar
-
¼
cup
fresh lemon juice
-
3
Tbsp.
cornstarch
-
½
tsp.
ground cinnamon
-
1
tsp.
vanilla extract
-
¼
tsp.
almond extract
-
¼
tsp.
kosher salt
-
3
Tbsp.
unsalted butter
-
2
Tbsp.
raw sugar
-
to taste
Vanilla ice cream or softly whipped cream (for serving)
Instructions
- Whisk together sugar, baking powder, lemon zest, salt, and flour in a bowl. Add butter and mix until the largest pieces are pea-sized.
- Gradually add cream while tossing the mixture with a fork. Fold the dough over itself until combined.
- Turn the dough onto a floured surface and pat into a ¾-inch thick rectangle. Cut into 4 pieces and stack them, then roll out to ½-inch thick.
- Use a cookie cutter to punch out biscuits and transfer them to a plate. Chill until ready to use.
- Preheat the oven to 400°F. Mix cherries, sugar, lemon juice, cornstarch, cinnamon, vanilla, almond extract, and salt in a bowl. Press the filling into a baking dish.
- Arrange biscuits over the cherry filling, brush with melted butter, and sprinkle with raw sugar.
- Bake the cobbler for 10 minutes, then reduce the temperature to 350°F and bake for an additional 50-65 minutes until golden brown.
- Let cool slightly and serve with ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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