Creamy, tangy, and slightly salty, fresh goat cheese is one of my absolute favorite ingredients. I could eat it by the spoonful, but it's even better sprinkled into a cherry cobbler, which I created to take advantage of the fresh Michigan cherries I found at the farmer's market. I used some techniques learned from Cook's Illustrated to simplify making the cobbler (cooking the fruit before adding the biscuit topping, adding melted butter to the milk rather than cutting it in), but altered the filling components and completely changed the topping to be softer, sweeter, and made with goat's milk to complement the chevre. The topping is more like a scone than a biscuit. I used a blend of half tart cherries, half sweet, but of course you can adjust it to your tastes and what you have available as long as the total is around 2 pounds. —Chris Van Houten
sugar, divided by half
apple cider vinegar
fresh sour cherries, pitted
fresh sweet cherries, pitted
chevre frais (fresh goat cheese)
In This Recipe
Preheat oven to 375. Combine goat milk, vinegar, and almond extract. Set in refrigerator to rest for 10 minutes. Meanwhile, combine flour, 1/4 cup sugar, baking powder, and salt in separate medium bowl.
Once milk mixture has begun to curdle, add melted butter to milk while constantly stirring. The butter will form small clumps once it makes contact with the cold milk. Fold this butter and milk mixture into the flour mix until incorporated.
Drop the dough several tablespoonfuls at a time onto a baking sheet lined with parchment paper. You should have 8-12 biscuits. Place in the freezer and let firm for at least half an hour.
Gently stir together the cherries, the remaining 1/4 cup sugar, cornstarch, and vanilla. Place the fruit into an 8"x11" baking dish. Bake until juices are thick and bubbly and fruit softens, about 30 minutes.
Remove cherries from oven. Scatter chevre by rough teaspoonfuls across the top of the cherries. Remove biscuit dough from freezer and arrange 6-8 biscuits across the top of the cobbler, leaving a little space between the biscuits to let the filling peek through. Return to the oven and continue baking another 30 minutes until the biscuits are light blonde-brown and dry.
Remove from oven, let cool just a few minutes, and enjoy while still warm. You will probably have leftover biscuit dough from the topping, so you can keep those raw biscuits frozen and bake them for breakfast when the craving hits.