Servings: 12

For cherry filling:

24 ounces jarred Morello cherries, drained, juice reserved

¾ to 1 cup sugar

3 tablespoons plus 1 teaspoon cornstarch

Pinch salt

1 cup dry red wine

1 stick cinnamon

¼ teaspoon almond extract

For biscuit topping:

2 cups all purpose flour

6 tablespoons sugar, plus 2 tablespoons for sprinkling

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into ½-inch cubes

1 cup buttermilk

Method:

In food processor bowl fitted with a steel blade, pulse flour, 6 tablespoons sugar, baking powder and soda and salt to combine. Scatter butter pieces over and pulse in 1-second intervals until it resembles coarse meal. Transfer to a bowl, add buttermilk and toss with rubber spatula to combine.

Line a baking sheet with parchment paper and preheat oven to 425 F. Using a 1½-inch ice cream scoop (or two spoons), scoop 12 biscuits onto baking sheet, spacing 1½ to 2 inches apart, Sprinkle with remaining sugar and bake until lightly browned, about 15 minutes. Leave oven on.

For filling, spread drained cherries in an even layer in a 13-by-9-inch baking dish. Stir sugar, corn starch and salt together in a saucepan and whisk in wine, cherry juices and cinnamon stick. Cook over medium high heat, whisking frequently, until mixture thickens, about five minutes. Discard cinnamon, whisk in almond extract and pour mixture over cherries in dish.

Arrange biscuits over filling and bake until filling bubbles and biscuits are brown, about 10 minutes. Cool 10 minutes before serving.

Recipe courtesy of Florence Mason.