Southern biscuits and cherry pie collide in these Skillet Cherry Pie Biscuits. Enjoy them for breakfast, brunch or as a comforting dessert any time of year.
Easy Skillet Cherry Pie Biscuits Recipe
Turn Cherry Pie into a Brunch Treat
This biscuit skillet is a cherry pie version, and I have to say, they are another fabulous way to make a fruity biscuit skillet. You can serve them for breakfast, brunch or dessert with whipped cream or vanilla ice cream. If you’d like to make your own homemade biscuits, you can do that too, using my Fluffy Buttermilk Biscuit recipe.
How to Make the BEST Cherry Pie Biscuits Recipe
- Ingredients you’ll need to make homemade Cherry Pie Biscuits: Frozen biscuits, frozen dark cherries, melted butter, granulated sugar, water, cornstarch, melted butter, allspice or nutmeg, almond extract, sliced almonds and powdered sugar and heavy cream for the glaze.
- Kitchen tools you’ll need: One 10 inch cast iron skillet or similar size baking dish, measuring cups and spoons, small bowls, heavy bottomed saucepan.
- These biscuits are baked in a cast iron skillet. They can be made in any similar sized oven safe skillet or baking dish.
- The cherry pie filling can be prepared in advance and chilled until assembling the biscuits just before baking.
- If you don’t care for almond extract you could swap it out and use vanilla extract instead.
- This recipe calls for frozen biscuits, not refrigerated canned biscuits. They are very different in texture and flavor, follow the recipe for the best end result.
- This recipe easily adapts to a cast iron Dutch oven for campfire cooking.
- You can serve these biscuits glazed as in the recipe or take it a step further and add a scoop of vanilla ice cream for dessert.
- Store baked Cherry Pie Biscuits chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
- If you’d like to make your own biscuits for this recipe checkout my recipe for Fluffy Southern Buttermilk Biscuits here.
More Southern Biscuit Recipes to Make
- Cheddar and Herb Biscuits are a riff on Red Lobster’s Cheddar Bay Biscuits.
- Cheezy Bacon Cream Biscuits are filled with crumbled bacon and cheddar cheese.
- Sweet Cinnamon Swirl Raisin Biscuits are filled with chewy raisins and cinnamon.
- Stuffed Ham Egg and Cheese Biscuits are perfect for grab-and-go-breakfasts.
- A fan favorite sweet Skillet Apple Pie Biscuits.
- Bacon and Egg Breakfast Muffins from White Lily Flour.
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Helpful Kitchen Items:
Skillet Cherry Pie Biscuits
- 16 oz pitted frozen dark cherries
- 2/3 cup granulated sugar divided
- 1/4 tsp allspice or nutmeg
- 3/4 cup water
- 3 Tbsp cornstarch
- 1/4 tsp pure almond extract
- 8 frozen buttermilk biscuits thawed [i.e. Grands!]
- 1/2 cup salted butter melted
- 1/4 cup sliced almonds toasted
- Glaze: [Easily doubles]
- 2/3 cup powdered sugar
- 3 Tbsp heavy cream plus additional as needed to thin
- 1/4 tsp pure almond extract
- Preheat the oven to 350°F. On the stove top in a heavy bottomed saucepan mix together the cherries. 1/3 cup sugar and 1 cup of water.
- Add the cornstarch. Bring to a simmer, and cook for 10 minutes gently turning the cherries until coated and the sauce has thickened. Remove from the heat and add the almond extract.
- Brush the skillet with melted butter. Dip the biscuits into the melted butter then dredge in the remaining 1/2 cup granulated sugar mixed with 1/4 tsp of allspice or nutmeg.
- Arrange the sugar coated biscuits in the skillet.
- Pour the remaining butter over the biscuits, than spoon the cherries around the biscuits. Sprinkle the top with leftover sugar.
- Place into the oven and bake for 35 minutes until the tops of the sugared biscuits are puffy and golden and the biscuits are cooked through. Let the biscuits rest for 5 minutes.
- Mix together the glaze and drizzle over the biscuits.
- Sprinkle toasted almonds on top.