1/3 cup coconut sugar (may sub brown sugar or granulated sugar)*
2 tablespoons fresh lemon juice
2 teaspoons vanilla + one vanilla bean (optional), seeds removed
Pinch of sea salt (about 1/4 teaspoon)
1 tablespoon bourbon (optional)
Powdered sugar, for dusting
For the Biscuits:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
6 tablespoons cold salted butted (or unsalted with a pinch of salt), cubed
1/2 cup buttermilk
1/4 cup honey
1 vanilla bean, seeds removed
Preheat the oven to 375 degrees F.
Lightly rub 8-9 inch pie plate with a little softened butter or cooking spray. In the pie plate, combine the cherries, coconut sugar (use 1/2 cup if you prefer things a bit sweeter), lemon juice, vanilla, vanilla bean (if using), a pinch of sea salt and bourbon (if using). Toss well to combine.
In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender, or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to over mix. Use your hands if needed to bring the dough together.
Use a 1/4 cup measure to drop batter onto the cherries or press dough on a sheet of parchment paper or cutting board, and then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler.
Bake the cobbler for 40-45 minutes or until the cherries are bubbling and the biscuits lightly golden. If the biscuits begin to get too golden, cover the cobbler with foil until the cherries are fully cooked. Serve warm. Dust with powdered sugar and serve with scoop of ice cream if desired.