|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||2 Tablespoon, chilled and cut into pieces|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Melted and cooled butter||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Pitted cherries||2 Pound, drained, 1/4 cup of juice reserved (Use Two 1 Pound Cans Or Freshly Cooked Ones)|
Preheat the oven to 425°.
Sift the flour, 2 tablespoons of sugar, baking powder and salt together into a large mixing bowl.
Add the chilled butter, and, with your fingertips, rub the dry ingredients and butter together until most of the lumps have disappeared and the mixture resembles coarse meal.
Pour in the heavy cream and mix thoroughly until a soft dough is formed.
Gather it into a compact ball and transfer it to a lightly floured board.
Knead the dough for about a minute by folding it end to end and then pressing it down and pushing it forward several times with the heel of your hand.
Now roll the dough out into a circle about 1/2 inch thick.
With a 2 1/2-inch cookie cutter, cut out 6 circles and set them aside.
In a large mixing bowl, combine 1 tablespoon of the melted butter, sugar, the 1/4 cup of cherry juice and arrowroot, and stir together until the arrowroot has dissolved.
Add the cherries, stir again, then pour the entire contents of the bowl into a 6-by-8-by-2 1/2-inch ovenproof baking dish.
Spread the cherries out in the dish and arrange the circles of dough over them side by side.
Brush the dough with the remaining 1 tablespoon of melted butter.
Bake in the middle of the oven for 25 to 30 minutes, or until the biscuits are a golden brown.