Ingredients:

  • 6 cups fresh sweet cherries, pitted and halved (or frozen, pitted cherries, thawed)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • Pinch of salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 1 tablespoon milk (optional, for brushing)
  • 1 tablespoon granulated sugar (optional, for sprinkling)

Instructions:

  1. Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Let macerate for 15 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
  4. Gradually add milk to the dry ingredients, mixing until just combined. Do not overmix.
  5. Pour the cherry filling into the baking dish. Drop spoonfuls of biscuit dough evenly over the cherry filling.
  6. Brush the biscuit topping with milk and sprinkle with sugar (optional).
  7. Bake for 40-45 minutes, or until the topping is golden brown and the cherry filling is bubbling. Let cool slightly before serving.