Sweet Buttermilk Biscuits with Cherry Compote

I love baking on weekend mornings. Scones, biscuits, muffins... any quick bread recipe to delightfully lure sleepy noses into the kitchen will do. I had high tea recently on a business trip, and it reminded me how much I love this British tradition. Fresh-baked scones with clotted cream and sweet jam and little tea sandwiches make for a perfect afternoon snack. I asked Keith to help me create our own version at home using homemade sweet buttermilk biscuits and fresh cherries from the farmer's market.I stirred up a quick and easy buttermilk biscuit batter, sweetening it up a bit by adding vanilla and raw cane sugar. I used a small cookie cutter with ridges to cut out the biscuit shapes, which gave them a bit more character. While these were in the oven, Keith worked on a spectacular cherry compote, using fresh Bing cherries that we had picked up at the farmer's market. We can't get enough of the sweet cherries this time of year.
With Keith's help, these sweet biscuit "sandwiches" came out even better than I had hoped. The delicious cherry compote was the star of the show, sandwiched beautifully in between my golden, flaky buttermilk biscuits. We added some fresh whipped cream (to stay true to our British inspiration), and served them warm (as biscuits should be). High Tea at home has never tasted so good.

Sweet Buttermilk Biscuits with Cherry Compote

Print Recipe

Our version of a "high tea" sweet snack made with fresh bing cherry compote

• Total Time: 30 mins
• Yield: 10-12 biscuits 1x

Ingredients

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• FOR SWEET BUTTERMILK BISCUITS:
• 2 cups AP flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon baking soda
• ½ teaspoon vanilla extract
• 5 tablespoons cold butter
• 1 cup buttermilk
• FOR CHERRY COMPOTE:
• 1 pint fresh cherries, pitted
• ½ tsp cinnamon
• ¼ cup sugar
• 1 tablespoon lemon juice

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Instructions

1. FOR BUTTERMILK BISCUITS:
2. Pre-heat oven to 450 degrees
3. Mix all dry ingredients together in a bowl and set aside
4. Cut cold butter into pea-sized chunks
5. Add butter to dry ingredients, "smashing" the butter pieces into the mixture until well combined
6. Stir in the buttermilk and vanilla
7. Turn dough out onto floured surface, and knead it a few times. It should be slightly sticky.
8. Using a rolling-pin, roll out dough until it is roughly ¾" thick
9. Use a cookie cutter, biscuit cutter, or glass, cut biscuits into 1/12 to 2" rounds
10. Roll out scrap dough again and repeat
11. Place biscuits on baking sheet covered in parchment paper
12. Bake for 8-10 minutes (until golden brown)
13. FOR CHERRY COMPOTE:
14. In medium sauce pan, add cherries and sugar
15. Cook over medium heat for 5 to 6 minutes, breaking cherries with a fork while cooking
16. Add lemon juice and cinnamon and remove from heat
17. Allow to cool to room temperature (about 10 minutes)
18. TO ASSEMBLE:
19. Slice biscuit in half
20. Add cherry compote and a layer of whipped cream
21. Serve warm

• Author: Superman Cooks
• Prep Time: 20 mins
• Cook Time: 10 mins

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