Apple-Cherry Cobbler with Pinwheel Biscuits

Ingredients

• 0.3 cup almonds unsalted finely chopped
• 8 large braeburn apple peeled cut into 1/2-inch-thick wedges ( 4 1/2 lb.)
• 2.3 teaspoons double-acting baking powder 
• 10 servings grands flaky refrigerator biscuits 
• 0.7 cup brown sugar light packed
• 0.3 cup butter 
• 0.8 cup butter cold cut into pieces
• 2 tablespoons butter melted
• 12 oz cherries frozen thawed drained well
• 0.3 cup flour all-purpose
• 2.3 cups flour all-purpose
• 0.3 cup granulated sugar 
• 2 cups granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.7 cup milk 
• 10 servings asian - teriyaki rice 
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• baking pan

Directions

1. Prepare Filling: Preheat oven to 42
2. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 to 25 minutes or until apples are tender and syrup thickens.
3. Remove from heat; stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt. baking dish.
4. Bake apple mixture 12 minutes, placing a baking sheet on oven rack directly below baking dish to catch any drips.
5. Prepare Biscuits: Stir together 2 1/4 cups flour and next 3 ingredients in a large bowl.
6. Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times.
7. Roll dough into a 12-inch square.
8. Combine brown sugar and 2 Tbsp. melted butter; sprinkle over dough, patting gently.
9. Sprinkle with almonds.
10. Roll up, jelly-roll fashion; pinch seams and ends to seal.
11. Cut roll into 12 (1-inch) slices.
12. Place slices in a single layer on top of apple mixture.
13. Bake at 425 for 15 to 17 minutes or until biscuits are golden.
14. Serve with whipped cream, if desired.