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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.

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

  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

Find it online: https://kitchenbyclara.com/buttermilk-biscuit-cherry-cobbler-recipe/