Servings: 6-8
Start to finish: 45 minutes
Filling:
6 cups jarred sour cherries in light syrup, drained with 2 cups syrup reserved
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
Pinch ground nutmeg
Pinch salt
Topping:
1 1/2 cups (7 1/2 ounces) all-purpose flour
5 tablespoons (2 1/4 ounces) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar
Adjust oven rack to middle position and heat oven to 400 F. Whisk cherry syrup, sugar, cornstarch, vanilla, allspice, nutmeg, and salt in bowl until well combined. Transfer mixture to 12-inch cast-iron skillet and bring to simmer over medium-high heat. Cook, whisking frequently, until slightly thickened, 5 to 7 minutes. Off heat, stir in cherries.
Whisk flour, granulated sugar, baking powder, baking soda, and salt together in medium bowl. Stir in buttermilk and melted butter until just combined. Using spoon, scoop out and drop 1-inch pieces of dough onto filling, spaced about 1/2 inch apart. Sprinkle biscuits with turbinado sugar.
Transfer skillet to oven and bake until biscuits are golden brown and filling is thick and glossy, 30 to 35 minutes, rotating skillet halfway through baking. Serve.
Nutrition information per serving: 364 calories; 59 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 158 mg sodium; 74 g carbohydrate; 2 g fiber; 31 g sugar; 4 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Cherry Cobbler in “Cook It In Cast Iron .”
