Cherry Cobbler

Ingredients

• 5 cups cherries (pitted & halved)
• 1/2 cup granulated sugar
• 1 lemon (juiced)
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar (packed )
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup unsalted butter (cold, cubed )
• 6 tablespoons heavy cream (cold)

Instructions

1. 1

   Preheat the oven to 350°F convection and butter a 12-inch skillet.

2. 2

   Combine the pitted and halved cherries with the sugar and lemon juice. Mix and set aside.

3. 3

   Combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt together in a bowl of a stand mixer.

4. 4

   With a paddle attachment, mix the dry ingredients from above on low to evenly distribute the leavening agents, sugar, and salt throughout the dough. You can also whisk them together in a bowl.

5. 5

   Add the cold and cubed butter to the mixer and mix on low. Cut in the butter until only pea-sized pieces remain. You can also do this with a pastry blender by hand.

6. 6

   Once the butter is cut in, pour the cream in slowly with the mixer on low or stir with a wooden spoon until just combined. Over-mixing can lead to gluten development and cause the drop biscuit to be chewy.

7. 7

   Place the cherry mixture in the prepared skillet or baking dish.

8. 8

   Using a cookie scoop or tablespoon, top the cherry filling with small scoops of the drop biscuit dough. Brush the dough with heavy cream and sprinkle it with sugar.

9. 9

   Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes, or until the filling is bubbling in the center and the drop biscuits are golden brown.