From Season 3
Most cherry cobblers are no more than canned pie filling topped with heavy biscuits. We wanted fresh fruit flavor paired with a tender biscuit topping.
For a light, rich, cakelike biscuit, add an egg and use just enough rich milk to bind the dough.
Fresh sour cherries may be the best option for baking but they are available only for a few weeks during the summer. What’s the best option at other times of the year when making cherry cobbler?
Why does baking soda increase browning?