Ingredients Jump to Instructions ↓

  1. Filling: 2 cups water

  2. 3 tablespoons cornstarch

  3. 2 pounds (6 cups) pitted Northwest fresh sweet cherries

  4. 1/4 cup granulated sugar

  5. 2 teaspoons freshly grated lemon peel

  6. 1/2 teaspoon salt Biscuit Topping:

  7. 1 3/4 cups all-purpose flour

  8. 3 tablespoons granulated sugar

  9. 1 tablespoon baking powder

  10. 1/8 teaspoon salt

  11. 1 cup heavy cream

  12. Milk or cream for brushing on biscuits

  13. Sugar for sprinkling on biscuits

Instructions Jump to Ingredients ↑

  1. For Filling: In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring, until mixture thickens and become clear. Transfer fruit mixture to shallow 1 1/2-quart baking dish; set aside.

  2. For Biscuit Topping: Combine flour, sugar, baking powder and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients; mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.

  3. Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar.

  4. Bake at 425°F (220°C) for 15 to 20 minutes, or until biscuits are browned and fruit is bubbling. Cool slightly before serving.


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