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.
Cherry, Red B.C. (Large Size) (kg)
Lemon, Large (ea)
Orange, Navel Large (each)
Rogers Fine Granulated Sugar (2kg)
Canada Corn Starch (454gr)
Simply Organic Cinnamon Powder (69g)
Robin Hood All Purpose Flour (2.5kg)
Magic Baking Powder (225g)
Sifto Table Salt Slim Pack (1kg)
Dairyland Unsalted Butter (454g)
Dairyland Whipping Cream 36% Old Fashioned (1L)