Cherry Limeade Biscuit Cobbler: This very unique and easy to make biscuit cobbler brings sweet and sour by using a variety of sweet cherries and limeade.
We are very fortunate to live in a state that has so much fresh produce.
Late June and July bring the cherry stands.
You will see them on the side of the road for a few weeks.
I’m not quite sure how they all claim their spot but every year I buy my cherries from the same people on the side of the road.
A pop up in the middle of no where.
I rarely buy cherries in the store.
Washington has a ton of cherry varieties but I think Rainier is what we are best known for.
Just like all regional fruit, they are not a cherry you are going to find everywhere.
And if you do find them they might cost an arm and a leg.
As where I am buying the dirt cheap on the side of the road. 🙂
Sweet cherries don’t make for very good pie.
Or so I am always told.
But my husband and I were both lamenting that the recent Tayberry cobbler was gone and we still wanted cobbler.
Only having the sweet cherries and having leftover limeade from making the caramels I got an idea.
I really wasn’t sure if it would work.
I haven’t had a lot of limeade in my cobblers or pies before.
But I was genuinely curious to see what it would taste like.
It worked out just as I had hoped.
The limeade is not overpowering but instead cuts down the sweetness of the cherries.
So if you have a bunch of sweet cherries lying around go get yourself some limeade and make this cobbler.
How to make your own Self-Rising Cake Flour:
Often recipes call for self-rising flour but it’s not something people always have at home unless they are a food blogger.
And while people do have self-rising flour they rarely have self-rising cake flour.
I have to order mine.
But you can make it just as easily as you can buy it online.
Take 1 cup cake flour.
Add 1 1/2 tsp. baking powder.
And then add 1/4 tsp. salt
Mix it all together.
Want more recipes? Try these:
- 1 stick (1/2 cup) unsalted butter, plus 1/2 stick (4 TBSP) cut into bits and chilled
- 1 cup limeade
- 1 cup granulated sugar
- 1 1/2 cups self-rising cake flour (regular self-rising if you can't find cake)
- 1/3 cup milk
- 3 cups fresh sweet cherries (Bing and Rainier are what I used)
- 2 TBSP sparkling sugar
- Accompaniment if desired: vanilla ice cream
- Preheat oven to 350°F.
- In a 10-inch glass pie plate or baking dish melt 1/2 cup uncut butter in oven.
- In a small saucepan combine limeade and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
- In a food processor pulse together flour and remaining 1/2 stick (4 TBSP) cut-up butter until mixture resembles fine meal.
- Add milk and pulse just until a dough forms.
- Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
- Scatter cherries evenly over top of the dough.
- Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy).
- Arrange slices, cut sides up, on melted butter in pie plate or baking dish.
- Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes.
- Sprinkle sparking sugar over cobbler and bake 15 minutes more, or until golden.
- Serve cobbler warm with ice cream.