Description
This Buttermilk Biscuit Cherry Cobbler features a luscious, bubbling cherry filling topped with soft, golden buttermilk biscuit dough. Perfectly spiced with cinnamon and accented by almond extract and lemon juice, this comforting dessert is easy to prepare and delightful served warm with vanilla ice cream.
Ingredients
Scale
Fruit Filling
- 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
Biscuit Topping
- 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
- Preheat the oven: Set your oven to 375°F (190°C) and position a rack in the center to ensure even baking.
- Prepare the fruit filling: In a 9-inch square pan or 2-quart baking dish, combine the pitted cherries, sugar, biscuit flour blend, and cinnamon. Stir thoroughly to coat the fruit evenly. Add lemon juice and almond extract (if using) and mix well.
- Bake the fruit filling: Place the dish in the oven and bake for 30 to 35 minutes. Stir once or twice during this time to distribute the juices and promote even cooking. The filling should bubble around the edges when ready.
- Make the biscuit topping: While the fruit bakes, in a medium bowl, combine the biscuit flour blend and sugar. Add the butter and toss to coat. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in the cold milk and vanilla extract, mixing gently just until a soft dough forms. Set aside.
- Add biscuit topping to the filling: Remove the baked fruit filling from the oven. Drop nine mounds of dough (about 3 tablespoons or 50g each) evenly over the cherry filling. A small scoop like a scant Scone and Muffin Scoop works well. Sprinkle the dough with sugar for a nice crust.
- Bake the cobbler: Return the pan to the oven and bake for another 30 to 35 minutes. The biscuits should turn golden brown, the filling should be vigorously bubbling, and the internal temperature should reach about 212°F (100°C).
- Cool and serve: Remove the cobbler from the oven and let it cool slightly. Serve warm or at room temperature. For an extra indulgent treat, top with a scoop of vanilla bean ice cream.
- Storage: Cover any leftovers and refrigerate. The cobbler can be stored for up to 5 days and reheated gently before serving.
Notes
- Use fresh or frozen cherries; if frozen, do not thaw before baking.
- Adjust sugar amount in filling depending on cherry sweetness and personal preference.
- Almond extract is optional but adds a nice complementary flavor.
- Ensure the butter is cold and cut well into flour for flaky biscuit topping.
- Use a baking dish with at least 2-quart capacity to prevent overflow during baking.
- Serving with vanilla ice cream adds a creamy contrast to the tart cherry filling.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Buttermilk Biscuit, Cherry Cobbler, Cherry Dessert, Baking, Comfort Food, American Dessert, Fruit Cobbler
