Cherry-Cheddar Drop Biscuits

The red smears on my hand towels do not lie—it is cherry season. In the past two weeks, I have pitted cherry after cherry, in desperate attempt for a worthy cherry treat. Round one was the cherry, chocolate and fig bites I held such high hopes for, but my experiment with honey as the sweetener did not impress. This weekend brought a taste of the crowd-pleasing favorite, Baked Brie with Cherries. But yet again, cherries found their way into my shopping cart. If I had known my cherry obsession would hit high alarm, I would have tossed in a pitter, as the plastic chopstick leftover from our latest Asian food rendezvous, had me dodging cherry juice like fly balls.

But then it hit me—cherry and cheddar. Throw in some rosemary for some good measure, resulting in a mild sweet and salty combo. The juicy fruit kept the biscuits moist on the inside, while the oven browned the outside to perfection. A home run.


Cherry-Cheddar Drop Biscuits
makes 15-18 biscuits

1 c all-purpose flour
1 c whole-wheat pastry flour
2 t baking powder
3/4 t baking soda
2 t salt
1 t sugar
6 T unsalted butter, softened (3/4 stick)
3/4 c milk
2 c shredded cheddar cheese (8 oz)
1 c coarsely chopped cherries
2 t chopped fresh rosemary
pepper, to taste

Preheat oven to 450F. In a  large bowl, combine flours, baking powder, baking soda, salt and sugar. Stir in butter, milk and cheddar cheese. Gently stir in cherries and rosemary, until well combined. On a non-stick baking sheet, use a wooden spoon, to drop 15-18 same-size biscuits. Sprinkle with pepper, and transfer to oven. Cook 16-18 minutes, until the tops begin to brown, but middle is still moist. Serve warm.