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.
Servings 6 Scoops
Calories 374kcal
Ingredients
Cherry Filling
- 6 Cups Sour Cherries washed, stemmed, and pitted
- 1 Tbsp Cornstarch
- 1/2 Tbsp Lemon Juice
- 1/2 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Sour Milk Biscuits
- 1/2 Cup Milk
- 2 tsp Lemon Juice
- 1 1/2 Cups Flour
- 3/4 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 6 Tbsp Unsalted Butter cold and cut into 1/2" cubes
Instructions
- 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.
Notes
- 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.