Sour Cherry Cobbler

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. FOR THE BISCUIT TOPPING: Pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse meal, about 15 pulses. Transfer mixture to large bowl; add buttermilk and stir until combined. Divide dough into 12 equal pieces, each about 1⁄4 cup, and place on prepared sheet, spacing them 1-1⁄2 inches apart. Sprinkle remaining 2 tablespoons sugar evenly over top of biscuits and bake until lightly browned, about 15 minutes, rotating baking sheet halfway through baking. (Do not turn oven off.)
3. FOR THE FILLING: Meanwhile, arrange drained cherries in even layer in 13 by 9-inch baking dish. Combine sugar, cornstarch, and salt in medium saucepan. Stir in reserved cherry juice and wine and add cinnamon stick; bring mixture to simmer over medium-high heat, stirring frequently, until mixture thickens, about 5 minutes. Remove and discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries.
4. TO ASSEMBLE AND BAKE: Arrange hot biscuits in 3 rows of 4 biscuits over warm filling. Place baking dish on aluminum foil–lined rimmed baking sheet and bake until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Transfer baking dish to wire rack and let cool until warm, about 10 minutes; serve.

Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet. Serve with vanilla ice cream or WHIPPED CREAM.

FRESH SOUR CHERRY COBBLER
Morello or Montmorency cherries can be used in this cobbler made with fresh sour cherries. Do not use sweet Bing cherries. If the cherries do not release enough juices after 30 minutes in step 1, add cranberry juice to make up the difference.
1-1⁄4 cups (8-3⁄4 ounces) sugar
3 tablespoons plus 1 teaspoon cornstarch
Pinch salt
4 pounds fresh sour cherries, pitted, juice from pitting reserved
1 cup dry red wine
Cranberry juice, as needed
1 recipe BISCUIT TOPPING
1 cinnamon stick
1⁄4 teaspoon almond extract
1. Whisk sugar, cornstarch, and salt together in large bowl; add cherries and toss well to combine. Pour wine over cherries; let sit 30 minutes. Drain cherries in colander set over medium bowl. Combine drained and reserved juices from pitting cherries; you should have 3 cups (if not, add cranberry juice to make this amount).
2. Meanwhile, prepare and bake biscuit topping.
3. Arrange drained cherries in even layer in 13 by 9-inch baking dish. Bring juice mixture and cinnamon stick to simmer in medium saucepan over medium-high heat, stirring frequently, until mixture thickens, about 5 minutes. Remove and discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries.
4. Arrange hot biscuits over filling and bake as directed.