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1 c. dried cherries
4 c. all-purpose flour
2 c. Heavy Cream
1 Tbsp. Clabber Girl Baking Powder
1 C. mascarpone cheese, for filling
1 tsp. salt
1 Tbsp. cherry juice, for coloring the filling
1/2 tsp. Clabber Girl Baking Soda
1/2 c. granulated sugar
8 Tbsp. unsalted butter (cold and cut into bits)
4 oz. mascarpone cheese, cold
Stir together flour, baking powder, salt, baking soda and sugar. Cut in butter and mascarpone until mixture resembles coarse crumbs. Add cherries and toss to coat. Stir in the cream and mix until dough holds together. Roll dough out on floured surface to 3/4-inch thick and cut 12 biscuits out with a 2-inch biscuit cutter. Combine the leftover dough pieces and roll until 3/4-inch thick. Cut out 4 more biscuits. Bake the biscuits at 400° F. on a greased sheet pan for about 12 minutes or until golden brown. Mix the mascarpone cheese and cherry juice until it reaches the desired shade of pink. Layer cheese filling in between sliced biscuits.
1 c. dried cherries
4 c. all-purpose flour
2 c. Heavy Cream
1 Tbsp. Clabber Girl Baking Powder
1 C. mascarpone cheese, for filling
1 tsp. salt
1 Tbsp. cherry juice, for coloring the filling
1/2 tsp. Clabber Girl Baking Soda
1/2 c. granulated sugar
8 Tbsp. unsalted butter (cold and cut into bits)
4 oz. mascarpone cheese, cold
Stir together flour, baking powder, salt, baking soda and sugar. Cut in butter and mascarpone until mixture resembles coarse crumbs. Add cherries and toss to coat. Stir in the cream and mix until dough holds together. Roll dough out on floured surface to 3/4-inch thick and cut 12 biscuits out with a 2-inch biscuit cutter. Combine the leftover dough pieces and roll until 3/4-inch thick. Cut out 4 more biscuits. Bake the biscuits at 400° F. on a greased sheet pan for about 12 minutes or until golden brown. Mix the mascarpone cheese and cherry juice until it reaches the desired shade of pink. Layer cheese filling in between sliced biscuits.