What you’ll need:
Yields the amount for one “American” skillet
OR Small Cast Iron Skillet or Baking Dish
2 1/2 cups pitted cherries
1/2 cup blueberries
1/3 cup brown sugar
3 – 4 basil leaves, stacked together, rolled and thinly sliced
1 tablespoon flour
1 tablespoon lime juice
1/3 plus 1 tablespoon all purpose flour
3 tablespoons cornmeal
1 1/2 tablespoons cold butter
1 tablespoon brown sugar
1/4 cup buttermilk
3/4 teaspoon baking powder
1/8 teaspoon salt
Put it all together:
Preheat the oven to 425°F.
Make the filling: Toss the pitted cherries, blueberries, sugar, flour, and lime juice together in a bowl. Transfer to skillet. I filled the skillet to the tippy top, and baked in on top of a baking sheet, but it didn’t boil over.
Make the biscuits. Use a fork to sift together the flour, cornmeal, brown sugar, baking powder, and salt. Cut the butter into small chunks, then use a fork, your fingers, or 2 butter knives to cut the butter into the flour mixture. It should resemble sandy clumps. Stir in the buttermilk until just mixed. The dough should be thick and tacky.
Drop spoonfuls of the dough, evenly spaced over the filling. Bake for 15 – 20 minutes or until biscuits start to brown on top and fruit is bubbly. Top with whipped cream or ice cream. Garnish with fresh basil.
If you’re feeling adventurous…
Do you want to know more about a gluten-free variation, or how to make basil infused whipped cream? Hop on over to the Early Morning Farm recipe page, for a glorious step by step visual narrative on how to *rock* this recipe to the max!
Source the local ingredients for this recipe at http://www.localharvest.org/