Fresh Cherry Cobbler With Sour Milk Biscuit Topping
A traditional tart cherry pie filling, using fresh sour sour cherries, is topped with easy sour milk drop biscuits, for a delicious summer treat.
Course Breakfast, Dessert
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
6CupsSour Cherrieswashed, stemmed, and pitted
Sour Milk Biscuits
1/2tspCream of Tartar
6TbspUnsalted Buttercold and cut into 1/2" cubes
Preheat the oven to 425°F, with a rack in the center.
Sour Cherry Filling: Sprinkle the cherries with the cornstarch, and then toss to combine. Add the lemon juice, sugar, and extract, and stir until combined. Pour into an 8-inch casserole or non-stick cake pan and set aside.
Add the lemon juice to a measuring cup, and then add enough milk to total 1/2 cup liquid. Stir, and let sit at least five minutes. Set aside the remaining milk.
In a medium mixing bowl, whisk together the flour, salt, baking soda, and cream of tartar until throughly combined.
Add the butter into the bowl with the flour, and use a pastry blender to combine. The butter should be mostly incorporated, and the flour should have a texture similar to wet sand.
Make a well in the flour, and pour in the sour milk. Push the flour on the sides into the milk, and then use your hands or a spoon to combine into a dough, with no dry spots.
Drop scoops or small handfuls of the dough on top of the cherry mixture. The size doesn't matter much here, but try to cover about 80% of the cherries, total.
Brush the extra milk you set aside before on top of the biscuits.
Bake for 30-35 minutes, until the biscuits are golden brown and the filling is bubbling throughout, not just on the edges.
Let cool for at least 10 minutes. Serve scoops of cobbler warm with whipped cream or vanilla ice cream if desired.
Substitution: If you don't have cream of tartar, you can replace it and the baking soda with 1 tsp baking powder, and 1/2 tsp baking soda.
Make ahead tip: This cobbler comes together quickly, and taste the best the day it's baked. However, you can prep the cherry filling in advance and store in the fridge for 1-2 days. You can also save leftovers tightly covered at room temperature for up to 2 days.
Fresh Cherry Cobbler With Sour Milk Biscuit Topping Recipe from Slumber & Scones https://www.slumberandscones.com/fresh-cherry-cobbler-with-sour-milk-biscuit-topping/