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.