I thought no summertime dessert become greater indispensable than a golden, crispy-lidded pie bubbling with juices. But that became earlier than I tackled this cherry biscuit cobbler. So I changed into wondering—in reality, hoping—that a high-quality summer season fruit dessert that didn’t require all of the chilling, rolling, and meeting of pie must exist. After more than one trial, I landed on a recipe that has all of it: equal components juicy cherries and fluffy, clean-to-bring together biscuits; plus tastes just as suitable fresh from the oven for dessert as it’s far bloodless for breakfast the following morning.
I become skeptical at first due to the fact I in no way definitely preferred a cobbler. So regularly, I determined the topping soggy and wan and the fruit lacking in actual taste. But the use of cherries as the fruit base gave me a giant benefit: Because cherries take longer to release their juices than do larger stone fruits like peaches, the biscuits have time to begin cooking through earlier than the filling drowns them in liquid. Sog trouble, solved. (And if the idea of pitting two pounds of cherries bums you out, you can use frozen cherries, which perform beautifully.)
To amp up the filling’s flavor—and maintain it from being overly sweet—I added a full 1 / 4 cup of lemon juice. For symmetry and balance (and because no part of the lemon has to go to waste), I mixed the zest into the biscuits for a whiff of lemony essence. The biscuit dough itself is dead easy. Whereas finicky pie pastry fights an uphill struggle against warmness and humidity, this dough is extraordinarily forgiving: Many biscuits use a mixture of buttermilk and butter or heavy cream on my own. However, this recipe calls for a mixture of butter *and* heavy cream. All that dairy fats coat the flour and inhibit gluten production. (Gluten is that stretchy stuff that makes bread chewy, so much less gluten equals more tender biscuits.)
Once the dough is rolled into a slab (seasoned tip: the chillier the substances, the simpler it will handle), it’s reduced into 4 quadrants, stacked, and then rolled out again earlier than being punched out, similar to in BA’s fine buttermilk biscuits. This is an essential step for tall, light biscuits because the butter pieces flatten into skinny sheets; inside the oven, the one’s sheets launch steam, forming flaky, separated layers.
The very last step is to set up the smaller-than-regular biscuits tightly within the baking dish, which additionally helps them upward thrust instead of outward. The result is a cobbler with mild, tender, wet biscuits that appearance downright lovable. For folks that don’t need to bother with pie pastry, or only for people who’d rather no longer spend their time within the kitchen, that is your dessert of the summer season. It’s so delicious and so relatively easy. It would just take the vicinity of pie in my summer dessert repertoire.
