Sweet Buttermilk Biscuits with Cherry Compote

For the buttermilk biscuits:
Preheat oven to 450ºF. Mix all dry ingredients together in a bowl and set aside.

Cut cold butter into pea-sized chunks. Add butter to dry ingredients, rubbing the butter pieces into the mixture until well combined. Stir in buttermilk and vanilla.

Turn dough out onto floured surface and knead it a few times. It should be slightly sticky. Using a rolling pin, roll out dough until it is roughly 3/4-inch thick. Using a cookie cutter, biscuit cutter, or glass, cut biscuits into 1/12 to 2-inch rounds. Roll out scrap dough again and repeat.

Place biscuits on baking sheet covered in parchment paper. Bake for 8–10 minutes (until golden brown).

For the cherry compote:
In a medium sauce pan, add cherries and sugar. Cook over medium heat for 5 to 6 minutes, breaking cherries with a fork while cooking. Add lemon juice and cinnamon and remove from heat. Allow to cool to room temperature, about 10 minutes.

To assemble, slice biscuit in half. Add cherry compote and a layer of whipped cream. Serve warm.