Cherry Cobbler With Brown Sugar Biscuit Crust
- FOR THE CHERRY FILLING:
- 1 pound Sweet, Dark Cherries, Pitted And Halved
- 1/2 cups Brown Sugar
- 1/2 teaspoons Ground Cinnamon
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons Kirsch Cherry Liqueur (optional)
- FOR THE BROWN SUGAR BISCUIT CRUST:
- 1-1/2 cup All-purpose Flour
- 1/4 teaspoons Salt
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 cups Brown Sugar
- 1/4 cups Cold Butter Cubed
- 2/3 cups Buttermilk (or See Note)
- 1 whole Small Egg
- 1 Tablespoon Water
- Coarse Sanding Sugar Or Raw Cane Sugar, For Sprinkling
- Preheat the oven to 400 F.
- Add the pitted, halved cherries to a medium sized bowl. Add the brown sugar, cinnamon, flour, and Kirsch and mix well to coat. Divide the cherry filling between 4 individual serving size ramekins. If you don't want to make individual desserts, use a 9"x9" square baking dish or a 9" round pie tin. Spoon any of the dry ingredients that may have settled in the bottom of the bowl between them. Set aside.
- In a medium bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar. Add the cubes of cold butter to the flour mixture and use a pastry cutter or two knives to cut the butter into the flour until it resembles coarse crumbs. (There should be visible small, pea-sized lumps of butter.) Add the buttermilk and mix with a spoon until just combined.
- Transfer the dough to a floured surface and use your hands to form a small round that is about 3/4" thick. Use a cookie cutter to cut out 4 shapes to fit over the cherries on your ramekins. (You will have some extra biscuit dough but don't waste it, cut a couple more biscuits out and make a few biscuits just for eating.)
- In a small bowl, whisk together the egg and water. Brush the egg wash over each biscuit and generously sprinkle with coarse sanding sugar or raw cane sugar.
- Bake for 20 - 25 minutes or until the brown sugar biscuits are golden brown. Remove from the oven and serve warm or room temperature.
- Note regarding buttermilk substitute: In a measuring cup, add 1-1/2 teaspoons lemon juice or white vinegar. Add 2% or whole milk to fill to the 2/3 cup measurement. Let the milk sit for 5 minutes before using.
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Taken from tastykitchen.com/recipes/desserts/cherry-cobbler-with-brown-sugar-biscuit-crust/ (may not work)