Cherry Biscuit Cobbler
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cold and cut into cubes
- 1⅓ cup cream, cold
- 2 jars Fruit Perfect Sour Cherries
- 1 tablespoon cornstarch
- 1 tablespoon water
Preparation time: 1.5 hours
- 1. In a small bowl whisk together flour, sugar, baking powder, and salt. Add butter cubes and toss to coat with the flour mixture. Using your fingers or a dough blender, cut the butter into the flour, until pea sized. Mix the cold cream in with a fork, then gently bring the dough together using your fingers.
- 2. Turn dough out onto a well-floured surface. Flour the top of the dough and pat out to a rectangle about ¾” thick. The dough will feel wet and sticky, so use enough flour to prevent it sticking. Cut the dough into four equal pieces. Stack the pieces on top of each other, then roll out to about ½” thick, dusting with flour as needed. Using a well-floured ring cutter, cut out biscuit rounds. Transfer to a floured tray and refrigerate until ready to use.
- 3. Preheat oven to 400°F. In a small bowl, whisk together cornstarch and water. Place cherries in a large bowl and stir in the cornstarch mixture. Transfer cherries to a 2-quart baking dish, then place on a foil- lined cookie sheet. Arrange biscuit rounds snugly over top the filling. Brush with melted butter or a little heavy cream and sprinkle with raw sugar, if desired.
- 4. Bake cobbler for 10 minutes, then reduce heat to 350 and bake for about 40-50 minutes more, or until the biscuits are golden and the filling is bubbling. Cool slightly before serving.