Pitting 4 cups of cherries is crazy messy with juice flying everywhere, but that's what bleach is for.
4 cups sour cherries, washed, picked over and pitted ( we like a combination of Balaton & Montmorency)
2 tbsp cornstarch
2/3 cup granulated sugar
zest of 1 lemon
2 tbsp lemon juice
1/2 tsp pure almond extract
2 cups flour
2 tsp baking powder
1 tsp salt
4 tbsp sugar
12 tbsp cold unsalted butter, cut into small pieces
Turbinado sugar, for topping
Combine cherries, cornstarch, 2/3 cup sugar, lemon juice and zest, and almond extract in a bowl. Stir well and set aside.
In another bowl or stand mixer fitted with the paddle attachment, combine the dry ingredients and mix in the butter until crumbly. Stir in 1/4 cup boiling water and stir until a soft dough forms.
In a cast iron skillet, or other oven proof pan, heat the cherry mixture until it boils. Turn off heat. Drop the biscuit mixture by heaping tablespoonfuls onto the cherries. Sprinkle with turbinado sugar.
Bake in a preheated 350 degree oven for 45 minutes until golden.
| Adapted from Sweet Sugar Bean