- 5 cups sour cherries, pitted
- 2 tbsp. cornstarch
- 3/4 cup sugar plus 2 Tbsp. sugar, divided
- 1/4 cup orange juice
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 4 tbsp. butter (substitute with coconut oil or plant-based butter)
- 2/3 cup heavy cream or 1/2 cup milk (substitute with almond/soy milk)
- Preheat the oven to 350°F.
Combine the cherries, 3/4 cup of the sugar, cornstarch, and juice. Let macerate (that’s like marinating, but for fruit) while you prepare the biscuit topping.
In a medium bowl, whisk together the flour, salt, baking powder, and the remaining 2 Tbsp. of sugar. Slice the butter thinly, toss it in the flour mixture, and pinch into cherry pit-sized pieces. Drizzle in the milk/cream, stir to combine, and knead about 6 times. Place on a lightly floured surface and roll 1/2-inch thick. Cut into biscuit rounds or diamond shapes.
Pour the cherry mixture into a 1-quart casserole and top the cherries with the biscuits. Bake until the biscuits are golden and the cherry juices are bubbling and thickened, about 45 minutes. Cool briefly and serve with ice cream, warm milk or ice cream.