Dried Cranberry Biscuits
Delight your taste buds with these golden, flaky dried cranberry biscuits—a perfect blend of buttery richness and tangy sweetness. This quick and easy recipe combines everyday pantry staples like all-purpose flour and cold butter with the vibrant pop of dried cranberries, creating a perfect balance of texture and flavor in each bite. Brushed with a touch of beaten egg for a beautiful golden finish and optionally sprinkled with coarse sugar for added sweetness and crunch, these homemade biscuits bake to perfection in just 15 minutes. Whether served warm for breakfast, alongside tea, or as a delightful snack, these biscuits are as versatile as they are irresistible. Get ready to elevate your baking game with this simple yet indulgent recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold)
- 0.75 cups Dried cranberries
- 0.75 cups Milk (whole or 2%)
- 1 teaspoon Vanilla extract
- 1 large Egg (beaten, for brushing)
- 2 tablespoons Coarse sugar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the dried cranberries, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the milk and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until a soft dough begins to form. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a 1-inch-thick circle or rectangle.
Using a biscuit cutter or a sharp knife, cut the dough into 8 biscuits. Gather any leftover scraps, reshape them, and cut more biscuits as needed.
Place the biscuits on the prepared baking sheet, spaced about 1 inch apart. Brush the tops with the beaten egg to promote browning and, if desired, sprinkle with coarse sugar.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and let them cool for about 5 minutes before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 143.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
