Cherry Bubble Up with Homemade Biscuits

Products Used


Cherry Sauce


  • 1 1/2 cups all-purpose flour*
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 6 tablespoons butter, very cold
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, no white bitter pith
  • 2 teaspoon finely chopped rosemary (optional)
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Combine defrosted cherries and sugar in a saucepan. On medium heat, bring to a boil. Meanwhile combine cornstarch and water. Once cherry juice boils, add cornstarch slurry and using a spatula stir to a boil. Once thickened, remove from heat.
  3. Add almond extract and pour in 8 x 8-inch glass baking dish or a earthenware pie pan. Set aside.
  4. Sift together flour, baking powder, salt, and sugar. Place in a large bowl.
  5. Grate cold butter on large ‘eyes’ of a grater (as you would grate cheese) directly into flour.
  6. Toss butter into flour to ensure it does not form clumps. All at once add buttermilk, vanilla, lemon zest and rosemary (if using), stir with your hands just until it forms clumpy dough. Do not knead until it forms smooth dough.
  7. Scoop dough balls using a medium ice scream scoop. Flatten each ball slightly to remove the dome shape and place onto cherries. Leave a bit of space between biscuits so cherries can bubble up to the surface.
  8. Place dish in oven and bake until dough is golden light brown, about 28 minutes. Sprinkle with powdered sugar.
  9. Serve warm with ice cream if desired.


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