Buttermilk Biscuit Cherry Cobbler Recipe

Introduction

This Buttermilk Biscuit Cherry Cobbler is a delightful, comforting dessert featuring juicy cherries baked beneath tender, fluffy biscuits made from a special flour blend. Perfect for showcasing seasonal fruit or enjoying a cozy 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, 1/4 cup biscuit flour blend, and cinnamon in a 9″ square pan or 2-quart baking dish until the fruit is evenly coated. Stir in the lemon juice and almond extract if using.
3. Step 3: Bake the fruit filling for 30 to 35 minutes, stirring once or twice during baking, until the edges are bubbling. While baking, prepare the biscuit topping.
4. Step 4: For the biscuit topping, mix 2 cups biscuit flour blend and 2 tablespoons sugar in a medium bowl. Add the butter pieces and toss to coat. Using a pastry blender or fingers, cut the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in the cold milk and vanilla extract until a soft dough forms. Set aside.
5. Step 5: Remove the fruit filling from the oven. Drop nine mounds of dough (about 3 tablespoons or 50g each) evenly on top of the cherry filling. Sprinkle the dough with sugar.
6. Step 6: Return the cobbler to the oven and bake for another 30 to 35 minutes, until the biscuits are golden brown, the filling is bubbling, and the center temperature reaches approximately 212°F.
7. Step 7: Let the cobbler cool slightly before serving warm or at room temperature. It’s especially delicious with a scoop of vanilla bean ice cream on top.

Tips & Variations

• Use fresh or frozen cherries; just be sure to thaw and drain frozen cherries well to avoid excess liquid.
• For a nutty aroma, try adding a splash more almond extract or substitute with vanilla extract alone.
• If you like a crispier topping, sprinkle coarse sparkling sugar before baking for extra crunch.
• Swap cherries for other berries or stone fruits such as peaches or plums for seasonal variations.

Storage

Store leftover cherry cobbler covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave until warmed through, or in a low oven to preserve biscuit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Just thaw and drain them thoroughly to reduce excess moisture so your cobbler doesn’t become watery.

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

You can use a regular all-purpose flour combined with a bit of baking powder to mimic the biscuit blend; however, results may vary slightly in texture. For best results, use a buttermilk biscuit-specific flour blend or add 1 teaspoon baking powder and 1/2 teaspoon baking soda per cup of all-purpose flour and use buttermilk instead of milk.

Buttermilk Biscuit Cherry Cobbler Recipe

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4.8 from 72 reviews

This Buttermilk Biscuit Cherry Cobbler is a delightful dessert combining juicy cherries with a tender, buttery biscuit topping made from King Arthur Buttermilk Biscuit Flour Blend. The cherries are baked to bubbly perfection with cinnamon and almond extract, then crowned with golden biscuits for a comforting and charming treat perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat the oven to 375°F (190°C) and position a rack in the center to ensure even baking.
2. Make the Fruit Filling: In a 9″ square pan or 2-quart baking dish, combine the pitted cherries, 1/2 to 3/4 cup sugar, 1/4 cup biscuit flour blend, and cinnamon. Stir until the fruit is evenly coated, then add lemon juice and almond extract (if using) and mix gently to combine.
3. Bake the Fruit Filling: Bake the fruit mixture for 30 to 35 minutes, stirring once or twice during baking to redistribute the juices. The edges should be bubbling when done.
4. Prepare Biscuit Topping: While the fruit bakes, in a medium bowl, mix 2 cups biscuit flour blend and 2 tablespoons sugar. Add the softened butter, tossing to coat, and then use a pastry blender or your fingers to cut the butter into the flour mixture until resembling coarse breadcrumbs. Stir in cold milk and vanilla extract, mixing until a soft dough forms. Set aside.
5. Top with Biscuit Dough: Remove the baked fruit filling from the oven. Using a spoon or a scant 3-tablespoon scoop, drop nine mounds of biscuit dough evenly over the cherries. Sprinkle the biscuit tops with 1 to 2 teaspoons of granulated or sparkling sugar for extra crunch and sweetness.
6. Bake the Cobbler: Return the dish to the oven and bake for an additional 30 to 35 minutes. The biscuits should be golden brown, and the filling bubbling hot. The internal temperature will reach about 212°F (100°C) when the cobbler is fully baked.
7. Cool and Serve: Remove the cobbler from the oven and let it cool slightly. Serve warm or at room temperature. For an indulgent touch, add a scoop of vanilla bean ice cream on top.
8. Storage: Store any leftovers covered in the refrigerator for up to 5 days, reheating gently before serving.

Notes

• Fresh or frozen cherries both work well; if using frozen, no need to thaw before baking.
• Adjust sugar in the filling depending on cherry sweetness and your preference.
• Almond extract is optional but adds a lovely depth to the cherry filling.
• Use cold milk in the biscuit dough to help create tender biscuits.
• A pastry blender or fingers work best to cut butter into the flour mixture for optimal texture.
• Sprinkling sugar on top of the biscuits adds a pleasant crunch and sparkle.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Check cobbler temperature with a food thermometer to ensure the filling is fully cooked and safe to serve.

Keywords: cherry cobbler, buttermilk biscuit topping, cherry dessert, homemade cobbler, fruit cobbler