Ingredients: |
Ingredients: 2 cups unbleached all-purpose flour (10 ounces)
6 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
2 tablespoons granulated sugar for sprinkling
1 cup buttermilk
4 (24-ounce) jars Morello cherries , drained (about 8 cups drained cherries), 2 cups juice reserved
3/4 - 1 cup granulated sugar
3 tablespoons cornstarch , plus one teaspoon cornstarch
pinch table salt
1 cup dry red wine
1 cinnamon stick (3-inch)
1/4 teaspoon almond extract
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Directions: |
Directions:1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.)
3. Meanwhile, spread drained cherries in even layer in 9- by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve. |
This recipe for Sour Cherry Cobbler is from