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Skillet Cherry Pie Biscuits

Skillet Cherry Pie Biscuits

Servings 8 Cherry Pie Biscuits
Author Melissa Sperka


  • 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 [1 stick] salted butter melted
  • 1/4 cup sliced almonds toasted
  • Glaze:[easily doubles]
  • 2/3 cup powdered sugar
  • 3 Tbsp heavy cream [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.