Cherry Cobbler with Brown Sugar Biscuit Crust

Preheat the oven to 400 F.

Add the pitted, halved cherries to a medium sized bowl. Add the brown sugar, cinnamon, flour, and Kirsch and mix well to coat. Divide the cherry filling between 4 individual serving size ramekins. If you don’t want to make individual desserts, use a 9″x9″ square baking dish or a 9″ round pie tin. Spoon any of the dry ingredients that may have settled in the bottom of the bowl between them. Set aside.

In a medium bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar. Add the cubes of cold butter to the flour mixture and use a pastry cutter or two knives to cut the butter into the flour until it resembles coarse crumbs. (There should be visible small, pea-sized lumps of butter.) Add the buttermilk and mix with a spoon until just combined.

Transfer the dough to a floured surface and use your hands to form a small round that is about 3/4″ thick. Use a cookie cutter to cut out 4 shapes to fit over the cherries on your ramekins. (You will have some extra biscuit dough but don’t waste it, cut a couple more biscuits out and make a few biscuits just for eating.)

In a small bowl, whisk together the egg and water. Brush the egg wash over each biscuit and generously sprinkle with coarse sanding sugar or raw cane sugar.

Bake for 20 – 25 minutes or until the brown sugar biscuits are golden brown. Remove from the oven and serve warm or room temperature.

Note regarding buttermilk substitute: In a measuring cup, add 1-1/2 teaspoons lemon juice or white vinegar. Add 2% or whole milk to fill to the 2/3 cup measurement. Let the milk sit for 5 minutes before using.