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  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/3 cup buttermilk
  • 4 cups pitted cherries (about 1 1/3 pounds)
  • 3 cups sliced plums, unpeeled (about 1 1/4 pounds)
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup orange juice


  1. To prepare the biscuits, combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
  2. Preheat oven to 375F.
  3. To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1⁄2-quart baking dish.
  4. Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly.
Recipe by Jean Kressy.

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The recipe was originally published as Cherry Plum Cobbler on

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