Sumac Cherry Biscuit Cobbler
Elevate your summer menu with the uniquely flavored Sumac Cherry Cobbler. It has a fluffy buttermilk biscuit topping and pairs wonderfully with a generous scoop of vanilla ice cream.
Equipment
- Kitchen Scale
- Pastry Cutter
- Bench Scraper
- Rolling Pin
- Pastry Brush
- 9x13-inch (23x33 cm) Baking Dish
- 2-inch (5 cm) Round Biscuit Cutter
Ingredients
Filling
- 907 g (2 lbs) fresh stemless cherries pitted and halved
- 150 g (¾ cup) light brown sugar packed
- 2 tbsp cornstarch
- 2 tbsp sumac
- 2 tbsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 tsp pure almond extract
- 1 tsp pure vanilla extract
Biscuit Topping
- 330 g (2 ¾ cup) all-purpose flour spooned and leveled
- 100 g (½ cup) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 113 g (½ cup) unsalted butter cold and cubed*
- 250 ml (1 cup) cold buttermilk
- 1 large egg for the egg wash
- 1 tbsp coarse sugar for topping
Instructions
- Place the halved cherries along with the rest of the ingredients for the filling in a large saucepan. Place over medium heat and stir until no more flecks of cornstarch are visible.
- Continue stirring frequently until the filling starts to bubble and thicken. Turn off the heat and transfer to a 9x13-inch (23x33 cm) baking dish. Evenly spread out the cherries and set aside.
- For the biscuits, add the flour, granulated sugar, baking soda, baking powder, and salt to a large bowl. Whisk to combine.
- Add the cold, cubed butter to the flour and use a pastry cutter to cut the butter into the flour until pea-sized clumps form.
- Add the cold buttermilk then use a wooden spoon to mix it into the flour until a moistened, cohesive dough starts to form.
- Carefully tip the dough out onto a lightly floured surface then quickly shape into a ball.
- Sprinkle a bit of flour on your rolling pin and on top of the dough ball. Roll into a ¾-inch (2 cm) thick square.
- Cut into 4 equal sized squares then stack them on top of each other. Sprinkle the top with a bit more flour then roll into a ½-inch (1.25 cm) thick slab.
- Use a 2-inch (5 cm) round biscuit cutter to press out the biscuits (don't twist). Place them close to each other on top of the cherry filling. If your dough starts to get sticky, add a sprinkling of flour on top and on your hands. You should have about 18-20 mini biscuits.
- Lightly beat an egg in a small bowl then brush the tops of the biscuits with the egg wash. Generously sprinkle the tops with 1 tbsp of coarse sugar.
- Bake for 45 minutes or until the tops of the biscuits are golden brown and the filling is slowly bubbling along the edges.
- Cool for 5-10 minutes then serve warm with a scoop of vanilla ice cream and an extra sprinkling of sumac.
Notes
- We recommend cutting the butter into small cubes first then placing it in the fridge until you're ready to use it. That way it's chilled and ready to go.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 3-4 days.
Nutrition
Serving: 2 biscuits with cherries | Calories: 434kcal | Carbohydrates: 77g | Protein: 7g | Fat: 12g | Sodium: 339mg | Fiber: 3g | Sugar: 43g
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