Cherry Biscuit Cobbler

Why choose between two classic desserts when you can combine the best of both? The cherry filling in this cobbler is intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Original recipe source

Cook time: 75 minutes

Servings: 8

Ingredients

• 0.25 cup granulated sugar
• 1 Tbsp baking powder
• 2 tsp lemon zest
• 1 tsp kosher salt
• 2 cups all-purpose flour
• 0.5 cup unsalted butter chilled, cut into pieces
• 1.333 cups heavy cream
• 0 item cookie cutter 1 1/2-inch diameter
• 2 lb cherries fresh or frozen, pitted
• 0.5 cup granulated sugar
• 0.25 cup lemon juice
• 3 Tbsp cornstarch
• 0.5 tsp cinnamon
• 1 tsp vanilla extract
• 0.25 tsp almond extract
• 0.25 tsp kosher salt
• 3 Tbsp unsalted butter melted, slightly cooled
• 2 Tbsp raw sugar
• 0 vanilla ice cream for serving

Instructions

1. Whisk together the granulated sugar, baking powder, lemon zest, salt, and 2 cups of flour in a medium bowl. Add the butter and toss to coat. Quickly smash the butter into the flour mixture with your fingers until the largest pieces are about the size of a pea.
2. Gradually stream the cream into the bowl, tossing the flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold the dough over and onto itself several times, scraping the bottom and sides of the bowl to bring it together into a mass. The dough will feel very wet and sticky.
3. Turn out the dough onto a generously floured surface. Pat it into a 3/4-inch-thick rectangle or square with floured hands, using a bench scraper or spatula to lift up the dough and dust underneath with more flour as needed to prevent sticking. Dust the surface with more flour, then cut the dough into 4 equal pieces and stack on top of one another. Dust with flour and press down on the stack with a rolling pin to flatten to a workable height. Roll out to 1/2-inch thick, dusting with more flour as needed.
4. Use a 1 1/2-inch diameter cookie cutter to punch out biscuits as closely as possible, dipping the cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
5. Place a rack in the middle of the oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape the filling into a 2-quart baking dish or a 9-inch-diameter cake pan with 2-inch sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
6. Arrange the chilled biscuits over the filling, fitting them snugly so they’re touching with only a few gaps. Brush the biscuits generously with melted butter and sprinkle with raw sugar.
7. Bake the cobbler for 10 minutes. Reduce the heat to 350°F and continue to bake until the biscuits are golden brown and the juices are bubbling, about 50–65 minutes more. Let it cool slightly before serving. Serve the cobbler with vanilla ice cream or softly whipped cream.