Cherry season is coming to a close and I am not happy about it! However, I have one more fresh cherry recipe for you while you can still find them at the store! This super simple cherry biscuit cobbler!
If you didn't know, cobbler can take many forms. It can be topped with cute little biscuits like this one, or it can be more of a cake consistency like my peach blueberry cobbler! In fact cobbler is kind of a catch-all term for a whole variety of southern desserts (but I'm not complaining).
Honestly this recipe is so dang easy that I only have one main tip for you! My secret ingredient for thickening fruit pies/cobblers is King Arthur Flour’s Pie Filling Enhancer! It’s amazing! It thickens better than flour or cornstarch and leaves your filling incredibly smooth! I always have some in my pantry! You can of course use flour or cornstarch, but I highly recommend getting your hands on some KAF pie filling enhancer if you plan on baking a lot of fruity desserts!
Another one of my favorite ingredients from King Arthur Flour is their Pastry Flour! It has a lower protein content that all purpose flour so it yields super tender and delicious biscuits. However, if you can't find it (or just don't feel like buying it) all purpose flour works just fine!
Also, if you work with fresh cherries a lot....a cherry pitter* is a must (unless you like having purple fingers for 3 days).
Before baking, lightly brush the top of the biscuits with melted butter and sprinkle with sparkling sugar* if desired.
Top with homemade whipped cream or vanilla ice cream!!
If you make this cherry cobbler, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
- ¼ cup cold unsalted butter, cubed
- 1 cup pastry flour, substitute all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup cold buttermilk, substitute whole milk
- sparkling sugar for topping
- In a large bowl, gently combine all of the ingredients for the cherry filling. Transfer to a large pie pan or baking dish.
- Cut the butter into small cubes and place back in the fridge to firm up.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
- Slowly drizzle buttermilk over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a wet and sticky dough.
- Turn the dough out onto a generously floured surface and pat into a rectangle that's about 1 inch thick. Dust the dough with more flour and then using a knife or bench scraper, cut dough into 4 equal pieces. Stack pieces on top of one another, sandwiching any loose bits of dough between layers, and press down to flatten.
- Roll dough into a ½ inch thick rectangle. Using a small biscuit cutter (I use a 1 ½ inch one) stamp out a bunch of little biscuits (it should make about 15).
- Transfer the biscuits to a parchment lined baking sheet and pop in the freezer for 10 minutes before baking.
- While the biscuits are chilling, preheat the oven to 400 degrees.
- Arrange the chilled biscuits on top of the cherry filling. Lightly brush the tops of the biscuits with melted butter and top with sparkling sugar if desired.
- Bake at 400 degrees for 10 minutes. Then reduce the heat to 350 and bake for 30-40 minutes until the filling is bubbly and the tops of the biscuits are golden brown.
- Serve warm with homemade whipped cream or vanilla ice cream!
More Southern Recipes
Browse more southern recipes →