Ingredients
Scale
4 tbsp. vegetable shortening
3⁄4 cup plus 1 tbsp. sugar
2 tbsp. cornstarch
1⁄4 tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sweet cherries
1⁄2 tsp. lemon juice
1⁄8 tsp. almond extract
1 cup flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup milk
Instructions
- Preheat the oven to 400 degrees and grease an 8″ x 8″ baking dish with 1 tbsp. shortening and set aside.
- Combine 3⁄4 cup sugar, cornstarch, and cinnamon in a saucepan over medium and stir well.
- Add the blueberries and cherries and cook until the mixture had thickened to a pie filling texture.
- Remove the berry mixture from the heat and stir in the lemon juice and almond extract.
- Pour blueberry cherry filling into your baking dish and set it off the the side so you can prepare the biscuit topping.
- In a medium bowl combine the remaining sugar, flour, baking powder, and salt.
- Next add in the shortening and milk and stir with a big fat spoon until you have a doughy mixture.
- Use a cookie scoop to drop tablespoons size dough balls on top of the berry mixture and back for 40 minutes until golden brown.
- Cool slightly and serve with a scoop of vanilla ice cream.