Buttermilk Biscuit Cherry Cobbler Recipe

Introduction

This Buttermilk Biscuit Cherry Cobbler is a delightful twist on a classic dessert, combining juicy cherries with tender buttermilk biscuit topping. Perfectly sweet and warmly spiced, this cobbler makes a comforting treat any time of year.

Ingredients

• 8 cups (904g to 1280g) cherries, pitted; fresh or frozen*
• 1/2 to 3/4 cup (99g to 149g) granulated sugar*
• 1/4 cup (28g) King Arthur Buttermilk Biscuit Flour Blend
• 1 teaspoon Vietnamese cinnamon
• 1 tablespoon (14g) lemon juice
• 1/2 teaspoon almond extract, optional
• 2 cups (220g) King Arthur Buttermilk Biscuit Flour Blend
• 2 tablespoons (25g) granulated sugar
• 6 tablespoons (85g) unsalted butter, softened; cut into tablespoon pieces
• 1/2 cup (113g) milk, cold
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 to 2 teaspoons granulated sugar or coarse sparkling sugar, for sprinkling

Instructions

1. Step 1: Preheat the oven to 375°F with a rack in the center.
2. Step 2: To make the fruit filling, combine the cherries, sugar, biscuit flour blend, and cinnamon in a 9″ square pan or 2-quart baking dish until evenly coated. Add the lemon juice and almond extract, then stir to combine.
3. Step 3: Bake the fruit filling for 30 to 35 minutes, stirring once or twice partway through baking, until the edges are bubbling.
4. Step 4: While the fruit bakes, make the biscuit topping. In a medium bowl, mix the biscuit flour blend and sugar. Add the butter and toss to coat. Cut the butter into the flour mixture using a pastry blender or your fingers until it resembles coarse breadcrumbs.
5. Step 5: Add the cold milk and vanilla extract to the flour mixture, then mix until a soft dough forms. Set aside while the fruit finishes baking.
6. Step 6: Remove the baked filling from the oven. Scoop nine mounds of dough (about 3 tablespoons or 50g each) on top of the cherry filling. Sprinkle the dough with sugar.
7. Step 7: Return the cobbler to the oven and bake for 30 to 35 minutes, or until the biscuits are golden brown, the filling is bubbling, and the temperature reaches about 212°F in the center.
8. Step 8: Remove from the oven and let cool slightly before serving warm or at room temperature. Serve with a scoop of vanilla bean ice cream for an extra special treat.

Tips & Variations

• Use fresh cherries in season for the best flavor, or frozen cherries if fresh are unavailable; no need to thaw before baking.
• Adjust sugar in the filling based on the sweetness of your cherries; tart cherries may need the higher amount.
• Almond extract is optional but adds a lovely complementary flavor to the cherries.
• For a crunchier top, sprinkle the biscuit dough with coarse sparkling sugar before baking.

Storage

Store leftover cherry cobbler covered in the refrigerator for up to 5 days. Reheat individual portions gently in the microwave or in a warm oven until warmed through. This dessert is best enjoyed fresh but can be refrigerated and enjoyed within a few days for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen cherries instead of fresh?

Yes, you can use frozen cherries straight from the freezer without thawing. If using canned cherries, drain them well and reduce the sugar slightly since canned fruit is often sweetened.

What can I substitute if I don’t have King Arthur Buttermilk Biscuit Flour Blend?

You can substitute with all-purpose flour, but for the best biscuit texture, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda per cup of flour to mimic the leavening in the biscuit blend.