Sour Cherry Cobbler

Ingredients

• Biscuit Topping
• 2 cups flour
• 6 tablespoons sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter (cold), cut into ½ inch cubes
• 2 tablespoons sugar, for sprinkling
• 1 cup buttermilk
• Cherry Filling
• 4 (24 ounce) jars Morello cherries, drained (about 9 cups drained cherries, 2 cups juice reserved)
• 1 cup sugar
• 3 tablespoons cornstarch plus 1 teaspoon cornstarch
• Pinch of salt
• 1 cup dry red wine
• 1 cinnamon stick
• ¼ teaspoon almond extract

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In the work bowl of a food processor fitted with the steel blade, pulse the flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine.
3. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses.
4. Transfer to a medium bowl; add buttermilk and toss with a rubber spatula to combine.
5. Using a 1 ½ to 1 ¾ inch spring-loaded ice cream scoop, scoop 12 biscuits onto the baking sheet, spacing them 1 ½ to 2 inches apart.
6. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms.
7. Meanwhile, spread drained cherries in an even layer in a 9 x 13 inch glass baking dish.
8. Stir sugar, cornstarch, and salt together in a medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add the cinnamon stick.
9. Set saucepan over medium-high heat and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes.
10. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in the baking dish.
11. Arrange hot biscuits in 3 rows of 4 over the filling. Bake cobbler until filling is bubbly and biscuits are deep golden brown, about 10 minutes.
12. Cool on a wire rack 10 minutes; serve.