1 3/4 c A-P flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/2 c Cold butter; in small
- pieces
12 c Frozen pitted tart red
- cherries
2 c Sugar
6 tb Cornstarch
2 lg Eggs
3/4 c Milk
1 ts Almond extract
1/2 ts Vanilla
8 oz White baking chocolate; in
- 1/2" chunks
1 c Slivered almonds; toasted,
- coarse chopped
Pearl or sanding sugar
- (optional)
Mascarpone Dream (optional)
Set oven @ 375°F/190°C.
FOR BISCUITS: in a medium bowl stir together flour, the
1/4 cup sugar, the baking powder, and salt. Using a pastry
blender, cut in butter until mixture resembles coarse
crumbs; chill flour mixture while making filling.
FOR FILLING: in a Dutch oven combine cherries, the 2 cups
sugar, and the cornstarch. Cook over medium heat until
cherries release their juices, stirring occasionally.
Increase heat to medium-high; cook until thickened and
bubbly, stirring constantly. Keep filling hot.
In a small bowl whisk together eggs, milk, almond extract,
and vanilla. Remove flour mixture from the refrigerator;
add egg mixture, white chocolate, and almonds. Stir just
until mixture is moistened.
Transfer hot filling to a 3 quart rectangular baking dish.
Using a spoon, immediately drop biscuit dough into 12 to
16 mounds on top of filling. If desired, sprinkle biscuit
mounds with pearl or sanding sugar.
Bake for 25 to 30 minutes or until biscuits are golden
brown. Cool in pan on a wire rack about 1 hour. If
desired, serve with Mascarpone Dream.
