- 5 cups sour cherries, pitted (see How to Pit Cherries if you haven't done so before)
- 2 Tbsp. cornstarch
- 3/4 cup sugar plus 2 Tbsp. sugar, divided
- 1/4 cup bourbon
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 4 Tbsp. butter
- 2/3 cup heavy cream or 1/2 cup milk
- Preheat the oven to 350°F.
- Combine the cherries, 3/4 cup of the sugar, cornstarch, and bourbon. Let macerate (that's like marinating, but for fruit) while you prepare the biscuit topping.
- In a medium bowl, whisk together the flour, salt, baking powder, and the remaining 2 Tbsp. of sugar. Slice the butter thinly, toss it in the flour mixture, and pinch into cherry pit-sized pieces. Drizzle in the cream, stir to combine, and knead about 6 times. Place on a lightly floured surface and roll 1/2-inch thick. Cut into biscuit rounds or diamond shapes.
- Pour the cherry mixture into a 1-quart casserole and top the cherries with the biscuits. Bake until the biscuits are golden and the cherry juices are bubbling and thickened, about 45 minutes. Cool briefly and serve with ice cream, warm milk, or lightly whipped cream.
Makes 8 servings.
Note: For an even quicker cobbler, add an extra 1/4 cup milk to the biscuit batter and drop directly in small mounds on top of the cherries.