Rating: 4 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

We love to use frozen pitted cherries such as tart red, dark sweet, or Rainier for this recipe. They're flash-frozen in season and you don't have to bother with pitting!

Recipe by David Bonom
Source: Better Homes and Gardens


Recipe Summary

40 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Lightly grease a 2-quart round baking dish.

  • For the biscuits, in a medium bowl combine 1 cup flour, 1/3 cup sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ground chipotle. Add the butter and, using a pastry blender or 2 forks, cut the butter into the mixture until it resembles coarse crumbs. Stir in the chocolate. Add the 1/4 cup milk and stir until just moistened. Knead the dough 3 to 4 times in the bowl until it holds together. Form the dough into a disk.

  • In a large saucepan combine the 3/4 cup sugar and 1/3 cup flour; stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cover to keep warm.

  • On a floured surface roll biscuit dough out to a 3/4-inch thickness. Cut dough with assorted 2- to 3-inch star-shaped cutters, rerolling dough as necessary. Spoon hot filling into prepared dish. Arrange dough cutouts over filling. Brush cutouts with milk and sprinkle the tops with the coarse sugar.

  • Bake 30 minutes or until filling is thick and bubbly and biscuits are baked through. Remove and let stand 30 minutes before serving.


Place a baking sheet below the dish to catch an drips during baking.

Nutrition Facts

340 calories; fat 8g; cholesterol 16mg; saturated fat 5g; carbohydrates 66g; mono fat 2g; insoluble fiber 4g; sugars 43g; protein 4g; vitamin a 1963.1IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 50.1mcg; vitamin b12 0.1mcg; sodium 183mg; potassium 318mg; calcium 76mg; iron 2mg.