1. In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk well. Add the cold cubed Kerrygold Salted Butter to the bowl and use your fingers to press the butter into the flour. Squeeze and flatten the cubes of butter until they are coated in flour and incorporated.
  2. Make a well in the center of the bowl and add the heavy cream and almond extract. Use a wooden spoon to fold the cream in, until a shaggy dough forms.
  3. Pour the shaggy dough out onto a lightly floured work surface. Use your hands to bring the dough together into a mound and press down into a disc shape. Cut the dough into 4 pieces, and place 1 piece of cream cheese on the top of 3 pieces of dough. Stack the dough one on top of the other, with the pieces of cream cheese in between. Press down to flatten back out into a disc. Roll the dough out into a rectangle about 1.5” thick.
  4. Meanwhile, preheat the oven to 400 degrees F.
  5. Cut the dough into 12 squares. Place the biscuits on a plate lined with parchment paper and freeze for at least 10 minutes to firm up.
  6. Place the raspberries into a medium size baking dish, or a 10” cast iron skillet. Add the amaretto liqueur, fresh lemon juice, vanilla extract, sugar, and honey. Stir to coat the raspberries in the sugar and honey.
  7. Place the chilled biscuits on top of the raspberries. Brush the tops of the biscuits with the extra tablespoon of cream, and sprinkle generously with turbinado sugar. Bake the cobbler for 25 minutes until the cobbler is golden brown, and the berries are bubbling. Serve warm with vanilla ice cream.

Recipe by Lion’s Bread.