For the biscuits:
350 grams flour (about 2 1/4 cups)
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon baking powder (3 teaspoons)
1/4 teaspoon baking soda
10 tablespoons cold butter, cut into small pieces
1 cup + 1 tablespoon cold buttermilk
egg wash: 1 egg, beaten with 1 tablespoon water (or skip the egg wash and just use extra buttermilk)
For the cherries:
1 pound cherries, pitted
2 1/4 teaspoons sumac
2 tablespoons cherry or strawberry preserves
For the whipped cream:
1 cup heavy whipping cream (very cold)
1 to 2 tablespoons sugar, to taste
a pinch of salt
* If you don’t have convection, you may need to increase the temperature a bit and/or bake them slightly longer. Keep an eye on them, and take out of the oven once they’re golden brown.
** If you want to make this without having to remove the cherries from the syrup, you can just make a compote by cooking everything together uncovered, until the cherries break down and the syrup thickens, but if you want the cherries to stay whole, you’ll have to cook them more briefly, and you’ll end up with a thin liquid. Either will be delicious though! For an even simpler option, macerated cherries are also fabulous; simply combine the 4 ingredients, plus an extra teaspoon of sugar, and let it sit in the refrigerator for at least 30 minutes, until they’ve given up a lot of juices (no cooking necessary).
*** The cherries and whipped cream will keep in the fridge, but the biscuits will keep better at room temperature. If you’re serving them more than a few hours after baking, pop the biscuits in a 350°F oven for about 2 or 3 minutes, just until they’re warmed through.