4 lbs - fresh cherries, pitted and sliced in half
½ tbsp - lemon, juiced
1 tbsp - orange rind
½ cup - white sugar
3 tbsp - cornstarch
½ tsp - ground cinnamon
1 1/3 cup - all purpose flour
¼ cup - white sugar
1½ tsp - baking powder
¼ tsp - salt
¼ cup - cold unsalted butter, cut into pieces
½ cup - milk or cream
In a large bowl combine cherries, lemon juice and orange rind. In a separate small bowl, stir together sugar, cornstarch and ground cinnamon. Sprinkle this mixture over cherry mixture and toss gently to combine. Transfer this mixture to a 9x9-inch ovenproof baking dish.
Preheat oven to 375F, making sure there is a rack in the center of the oven.
In a large bowl whisk together flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or 2 knives. The mixture should look like coarse crumbs. Add milk or cream to the flour mixture and stir just until combined, without over mixing. Knead the dough gently on a lightly floured surface. Roll or pat the dough out until it is ½-inch thick. Then, using a 1½-inch round cookie cutter, cut the dough into rounds. Gently place the rounds on top of the cherry mixture. Brush the tops of the biscuits with a little milk or cream.
Bake 30 to 40 minutes or until the fruit is bubbly, the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.
Serve with whipped cream or vanilla ice cream.