Recipes and Cooking Cherry Cobbler with White Chocolate-Almond Biscuits By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 8, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 25 mins Cool Time: 60 mins Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour ¼ cup sugar 4 teaspoon baking powder ½ teaspoon salt ½ cup cold butter, cut into small pieces 12 cup frozen pitted tart red cherries (3 1/2 pounds) 2 cup sugar 6 tablespoon cornstarch 2 eggs ¾ cup milk 1 teaspoon almond extract ½ teaspoon vanilla 8 ounce white baking chocolate, cut into 1/2-inch chunks 1 cup slivered almonds, toasted and coarsely chopped Pearl or sanding sugar (optional) Mascarpone Dream (optional) Mascarpone Dream 1 8 ounce carton mascarpone cheese 1 cup sugar 1 cup whipping cream ½ tablespoon almond extract Directions Preheat oven to 375°F. 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. Mascarpone Dream Place mascarpone cheese in a large mixing bowl; let stand at room temperature for 30 minutes. Beat with an electric mixer on low speed for 30 seconds; beat in sugar. Gradually beat in whipping cream and almond extract until soft peaks form (tips curl). Use immediately or cover and chill for up to 6 hours. Print Nutrition Facts (per serving) 540 Calories 20g Fat 86g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 540 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 60mg 20% Sodium 272mg 12% Total Carbohydrate 86g 31% Total Sugars 64g Protein 8g Vitamin C 2.4mg 12% Calcium 121.2mg 9% Iron 2.2mg 12% Potassium 364mg 8% Folate, total 48.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.