Recipe(tried): Cherry Biscuit Cobbler

This is from my cookbook "What's Cooking America." I also have a sour cherry orchard in Oregon. - Linda Stradley

CHERRY BISCUIT COBBLER
1 3/4 cups sugar
1 1/2 tablespoons cornstarch
1 tablespoon quick-cooking tapioca
1 1/2 (6 cups) pounds fresh or frozen pitted sour cherries
1 teaspoon almond extract
Biscuit Dough
1 tablespoon unsalted butter, melted
1 tablespoon sugar

Preheat oven to 450 degrees and line the oven floor with aluminum foil to catch any drips.

In a large bowl, combine 1 3/4 cups sugar with cornstarch and tapioca; fold in cherries and almond extract. Pour cherry mixture into an ungreased 3-quart baking dish.

Make a lattice top over the cobbler with the Biscuit Dough. Brush the lattice top with butter; sprinkle 1 tablespoon sugar over the butter.

Bake, uncovered, 20 minute or until the top is beginning to brown. Lower oven temperature to 350 degrees and bake another 30 minutes (if the edge is browning too quickly, cover it with aluminum foil). Remove from oven and cool on a wire rack at least 30 minutes. Serve warm or at room temperature.

NOTE: If at all possible, use fresh or frozen sour cherries in this recipe. If you must use canned cherries, cut the sugar back to 3/4 cup.

Makes 6 to 8 servings.

BISCUIT DOUGH
2 cups all-pupose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled milk

In a food processor, whirl the flour, baking powder and salt until mixed. Add the butter and whirl until particles are the size of small peas. Drizzle milk evenly over the dry ingredients and whirl a few times, just until dough forms small clumps.

On a lightly floured surface, roll out dough 1/8-inch thick and at leas as large as the baking dish you are using. Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking. Using a fluted pastry wheel, cut the dough into 1 1/2-inc wide strips.