Carrie Morey of Callie’s Hot Little Biscuit combines her handmade shortcake biscuit recipe with Cheerwine, creating a cherry lover’s dessert. The shortcake provides a tender, blank canvas. Turbinado sugar provides an even crunchier top to the shortcake, which is then cascaded in Cheerwine frosting and topped with Cheerwine syrup-soaked maraschino cherries.
- 2 cups White Lily Self-Rising Flour, plus more for dusting
- ⅓ cup white sugar
- 7 tablespoons salted butter (6 tablespoons cut into cubes and 1 tablespoon melted for brushing)
- ½ – ¾ cup whole milk
- 1 teaspoon vanilla (mixed into milk)
- 1 tablespoon turbinado sugar
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 3 tablespoons Cheerwine syrup
- 3 tablespoons heavy cream
For topping: maraschino cherries soaked in ½ cup Cheerwine Syrup
- Preheat oven to 400°F.
- Measure 2 cups of flour into a large bowl.
- Incorporate cubed butter into the flour using your fingers snapping it through the flour until it resembles finely grated parmesan cheese.
- Mix in white sugar.
- Stir together vanilla and milk.
- Pour milk/vanilla mixture into flour mixture a little at a time, using your hands to incorporate, you may or may not use all the liquid. Dough will be sticky and wet.
- Sprinkle some dusting flour along the top and sides of the dough, as well as on your work surface.
- Turn dough out onto the floured surface. Flour the top of the dough.
- Use a rolling pin to roll out the dough to ½ inch thickness.
- Flour a 3-inch biscuit cutter and stamp out the dough starting from the edge working your way around. Repeat this step until you have no more dough.
- Place biscuits on a parchment-lined, rimmed baking sheet. Biscuits should be touching each other.
- Brush the tops with melted butter.
- Sprinkle with turbinado sugar.
- Bake 16-18 minutes on a center rack, rotating halfway through the bake time.
- Once out of the oven, let cool a bit, then top with frosting and macerated cherries.
- Sift powdered sugar in a big bowl.
- Mix heavy cream with Cheerwine Syrup and vanilla.
- Slowly add the cream to the powdered sugar, whisking while adding the cream. You may or may not use all the cream, depending on your desired consistency of the frosting.