Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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For crunchy, golden tops that sparkle, brush biscuits with half-and-half and sprinkle with turbinado sugar.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
2 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan melt butter over medium. Cook 5 to 7 minutes more or until butter turns a deep golden brown. Pour into a small bowl. Let cool 5 minutes; freeze 1 hour or until solid.

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  • Preheat oven to 375°F. For biscuit dough: In a medium bowl stir together flour, 2 tablespoons granulated sugar, the baking powder, and 1/2 tsp. kosher salt. Using the large holes of a box grater, shred butter into flour mixture**. Combine with a fork. Make a well in center; add 1 cup half-and-half. Stir with a fork until mixture just comes together.

  • On a lightly floured surface gently knead dough into a ball; pat into a 1/2-inch thick round. Using a floured 2 1/2-inch round cutter, cut dough into eight circles, rerolling scraps as necessary. Brush tops with the remaining 1 tablespoon half-and half. Sprinkle with turbinado sugar.

  • In an extra-large bowl combine the remaining 1/2 cup granulated sugar, the cornstarch, orange zest, and cinnamon. Stir in cherries, reserved juice if using frozen, orange juice, and vanilla to combine. Spoon into a 2-quart baking dish. Arrange biscuit cutouts on top of filling.

  • Bake 50 to 60 minutes or until biscuits are golden and filling is bubbly. Let cool slightly on a wire rack. Serve warm (with vanilla ice cream, if desired) or at room temperature. Serves 8.

*Frozen Cherries

If using frozen, thaw two 1-lb. pkg. (32 oz. total) dark sweet cherries overnight in the refrigerator. Drain cherries, reserving 1/4 cup juice. Follow recipe as directed.

**

If the last bit of butter is difficult to shred, just finely chop it.

Nutrition Facts

433 calories; fat 16g; cholesterol 42mg; saturated fat 10g; carbohydrates 69g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 38g; protein 5g; vitamin a 602.4IU; vitamin c 17.5mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; folate 63.3mcg; vitamin b12 0.1mcg; sodium 214mg; potassium 113mg; calcium 114mg; iron 2mg.
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