Browse by
Browse by
Browse by
Browse by
Cherry Bubble Up with Homemade Biscuits
Tested by Imperial Sugar
Chef Eddy Recipe
Cherry Bubble Up with Homemade Biscuits
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Delectable sweetness of summer! Red tart cherries marry beautifully with the sweetness of the golden crust  - and make you pucker just a bit.  The hint of rosemary is optional, but is a delicious combination with the cherries. 

Prep time
Bake/Cook time
8 servings
Sign in to post a comment
Cherry Bubble Up with Homemade Biscuits
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
8 servings


  • 1 (12 oz) bag frozen red tart cherries, defrosted
  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 1/2 teaspoons cornstarch
  • 2 tablespoon cold water
  • 1 teaspoon almond extract
  • 1 1/2 cups all-purpose flour*
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 6 tablespoons butter, very cold
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, no white bitter pith
  • 2 teaspoon finely chopped rosemary (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Combine defrosted cherries and sugar in a saucepan. On medium heat, bring to a boil. Meanwhile combine cornstarch and water. Once cherry juice boils, add cornstarch slurry and using a spatula stir to a boil. Once thickened, remove from heat.
  3. Add almond extract and pour in 8 x 8-inch glass baking dish or a earthenware pie pan. Set aside.
  4. Sift together flour, baking powder, salt, and sugar. Place in a large bowl.
  5. Grate cold butter on large ‘eyes’ of a grater (as you would grate cheese) directly into flour.
  6. Toss butter into flour to ensure it does not form clumps. All at once add buttermilk, vanilla, lemon zest and rosemary (if using), stir with your hands just until it forms clumpy dough. Do not knead until it forms smooth dough.
  7. Scoop dough balls using a medium ice scream scoop. Flatten each ball slightly to remove the dome shape and place onto cherries. Leave a bit of space between biscuits so cherries can bubble up to the surface.
  8. Place dish in oven and bake until dough is golden light brown, about 28 minutes. Sprinkle with powdered sugar.
  9. Serve warm with ice cream if desired.


Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.