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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. 

Ingredients

Biscuit Ingredients:

  • 2 cups White Lily Self-Rising Flour, plus more for dusting
  •  cup white sugar
  • 7 tablespoons salted butter (6 tablespoons cut into cubes and 1 tablespoon melted for brushing)
  • ½¾ cup whole milk
  • 1 teaspoon vanilla (mixed into milk)
  • 1 tablespoon turbinado sugar

Frosting Ingredients:

  • 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

Instructions

  1. Preheat oven to 400°F.
  2. Measure 2 cups of flour into a large bowl.
  3. Incorporate cubed butter into the flour using your fingers snapping it through the flour until it resembles finely grated parmesan cheese.
  4. Mix in white sugar.
  5. Stir together vanilla and milk.
  6. 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.
  7. Sprinkle some dusting flour along the top and sides of the dough, as well as on your work surface.
  8. Turn dough out onto the floured surface. Flour the top of the dough.
  9. Use a rolling pin to roll out the dough to ½ inch thickness.
  10. 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.
  11. Place biscuits on a parchment-lined, rimmed baking sheet. Biscuits should be touching each other.
  12. Brush the tops with melted butter.
  13. Sprinkle with turbinado sugar.
  14. Bake 16-18 minutes on a center rack, rotating halfway through the bake time.
  15. Once out of the oven, let cool a bit, then top with frosting and macerated cherries.

Frosting Instructions:

  1. Sift powdered sugar in a big bowl.
  2. Mix heavy cream with Cheerwine Syrup and vanilla.
  3. 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.

 


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