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Measure and prep all ingredients.

In a large bowl, combine the flour, baking powder, sugar and salt and mix well.

Add the cubed butter and work them into the flour mixture using your fingertips or a pastry cutter until the butter is the size of peas.

Add the milk, vanilla and slivered almonds. Knead the dough lightly in the bowl until a rough, shaggy dough forms.

Transfer the dough to a floured work surface and divide the dough into 8-10 pieces.

Shape each piece of dough into a smooth ball. Place the dough balls back into the bowl, cover with plastic wrap and refrigerate for at least 20 minutes.

Preheat the oven to 350°F. As the biscuit dough chills, prepare the cherry filling. In a medium bowl, combine the pitted cherries, cherry pie filling, granulated sugar, corn syrup, cornstarch, flour, vanilla extract, lemon juice and almond extract, if using.

Transfer the cherry filling into an 8×11-inch baking dish.

Remove the dough from the refrigerator and arrange the dough balls over the cherries, flattening them slightly to cover most of the cherries in a “cobbled” pattern.

Make the egg wash by whisking together the egg and water.

Use a pastry brush to lightly brush the flattened dough with the egg wash.

Bake for 30 minutes until the cherry filling is hot and bubbly and the topping is golden brown. If there is excess cherry juice, carefully pour it out so only a small bit remains with the cherries.

Serve warm with vanilla ice cream and cookies. Enjoy!

Notes:

1. Gluten-free flour can be substituted for all-purpose flour.
2. This recipe uses Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
3. If using frozen cherries, make sure they are thawed and drained before using.