Easy Cherry Pie Biscuits | Quick Dessert Recipe

There are some flavor combinations that just feel like a warm hug, and for me, cherry and buttery biscuit is one of them. Imagine the sweet, slightly tart burst of cherry pie filling nestled into a warm, flaky, gluten-free biscuit, all drizzled with a sweet glaze. That’s exactly what you get with these incredible Cherry Pie Biscuits. It’s the perfect mash-up of a classic fruit pie and a Southern-style biscuit, creating a dessert that’s rustic, comforting, and ridiculously easy to make. This recipe is a game-changer for a quick dessert, a special brunch, or whenever you need a sweet treat that feels both familiar and exciting.

If you love simple, fruit-forward desserts that come together in a snap, you’ll also adore our Cherry Cheesecake Dump Cake Recipe. But for now, let’s get these beautiful biscuits in the oven!

Table of Contents

Contents List

Why make these Cherry Pie Biscuits

Still on the fence? Here’s why these Cherry Pie Biscuits deserve a spot in your baking rotation:

• The Ultimate Comfort Food: It combines two beloved classics—fluffy biscuits and cherry pie—into one irresistible treat.
• Quick and Easy: Using canned cherry pie filling and a simple drop biscuit method, this dessert comes together in under an hour. No rolling, no complicated steps!
• Perfectly Portioned: Making individual biscuits means everyone gets their own perfect serving, with a fantastic ratio of biscuit to filling.
• Gluten-Free Goodness: This recipe is specifically designed with gluten-free flour, so you get a tender, flaky result that everyone can enjoy without compromise.

Ingredients

• 2 ¼ cups Gluten-Free 1.1 flour
• 8 tbsp cold butter
• 1 ¼ tsp kosher salt
• ½ cup sugar
• ¼ tsp ground cinnamon
• ½ tsp baking soda
• 1 tbsp baking powder
• 1 cup buttermilk
• 21 ounces can cherry pie filling
• 1 1/2 cups powdered sugar (for glaze)
• 2-3 tsp milk (for glaze)

How to make Cherry Pie Biscuits

Step 1: First things first, get your oven preheating to a toasty 450°F. Generously brush a 9-inch cast iron skillet or a 7×10 inch baking dish with about 1 tablespoon of softened butter. This will give your biscuits a wonderfully crisp and golden bottom.

Step 2: In a large mixing bowl, whisk together all of your dry ingredients: the gluten-free flour, kosher salt, sugar, ground cinnamon, baking soda, and baking powder. Mixing them now ensures all those leavening agents and flavors are evenly distributed.

Step 3: Now for the butter. Cut your cold butter into small cubes and add them to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pockets are the secret to flaky layers!

Step 4: Pour in the buttermilk. Use a spatula or wooden spoon to stir everything together until the dough just starts to come together. Be careful not to overmix! A few dry streaks are perfectly fine. Overworking the dough can lead to tough biscuits.

Step 5: For the flakiest possible texture, we’re going to give the dough a quick chill. Place the entire bowl of dough into the freezer for 20 minutes. This helps the butter firm up again, which creates steam in the oven and leads to a better rise.

Step 6: Remove the chilled dough from the freezer. Using a large ice cream scoop (about a 1/3 cup measure), scoop 6 large, even mounds of dough into your prepared skillet or baking dish. Don’t worry about making them perfect; the rustic look is part of their charm.

Step 7: Spoon the cherry pie filling generously over the top of each biscuit, letting it pool in the center and spill over the sides a bit. Place the skillet in the preheated oven and bake for about 20 minutes, or until the biscuits are golden brown and cooked through.

Step 8: While the biscuits are baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and 2 teaspoons of milk. If the glaze is too thick, add the remaining teaspoon of milk until it reaches a smooth, drizzly consistency. Once the biscuits are out of the oven and have cooled for a few minutes, drizzle the glaze all over the top. Enjoy them warm!

How to serve Cherry Pie Biscuits

These Cherry Pie Biscuits are absolutely heavenly served warm, straight from the oven. The combination of the hot, flaky biscuit and the gooey cherry filling is pure bliss. For an extra decadent touch, serve them with a scoop of vanilla bean ice cream or a generous dollop of fresh whipped cream. They make a stunning dessert but are also perfectly acceptable as a sweet brunch treat alongside a hot cup of coffee.

How to store Cherry Pie Biscuits

If you have any leftovers, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 4 days. To reheat, you can warm them in the microwave for 20-30 seconds or, for a crispier result, place them in an oven or air fryer at 350°F for a few minutes until warmed through.

Tips to make Cherry Pie Biscuits

• Keep It Cold: The key to flaky biscuits is cold ingredients. Make sure your butter and buttermilk are straight from the fridge. Chilling the dough in the freezer before baking is a non-negotiable step for the best texture!
• Don’t Overmix: When you add the buttermilk, mix only until the dough is just combined. Overmixing will make your biscuits dense and tough instead of light and fluffy.
• Use a Scoop: An ice cream scoop is the perfect tool for creating uniform, rustic-looking drop biscuits without getting your hands messy or overworking the dough.
• Try Other Fillings: This recipe is incredibly versatile! Feel free to swap the cherry pie filling for apple, blueberry, or peach. This method works wonderfully with all kinds of fruit fillings, much like our versatile Cherry Cobbler Recipe – A Juicy Dessert with a Sweet Cookie Twist.

FAQs About Cherry Pie Biscuits

Can I use regular all-purpose flour instead of gluten-free?

Yes, you absolutely can. You can substitute the gluten-free 1:1 flour with the same amount of regular all-purpose flour. The results will be just as delicious.

Do I have to use a cast iron skillet?

No, a cast iron skillet is not required, though it does give the biscuits a fantastic crust. You can use any 9-inch round cake pan or a similar-sized baking dish, like a 7×10 or 8×8 inch dish.

Can I make my own cherry pie filling?

Of course! While canned filling makes this recipe extra quick, a homemade cherry pie filling would be incredible. Just ensure it’s not too watery, as excess liquid can make the biscuits soggy.

Final Thoughts

These Cherry Pie Biscuits are a testament to the magic that happens when you combine simple, comforting ingredients. They deliver all the flavor of a classic cherry pie with the tender, buttery goodness of a homemade biscuit in a fraction of the time. Whether you’re a seasoned baker or new to the kitchen, this recipe is a surefire winner that will have everyone asking for seconds. Give it a try and fill your home with the irresistible aroma of sweet, fruity, baked perfection!

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