Breads & Bakingcelebratingsweets4.8
Rosemary and Dried Cranberry Biscuits
Flaky and tender homemade buttermilk biscuits filled with dried cranberries and fresh rosemary. Flaky and tender homemade buttermilk biscuits filled with dried cranberries and fresh rosemary. These biscuits would make a fantastic addition to your holiday table. They're also delicious for turkey or ham sandwiches or topping with sausage gravy.
👥 12 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 25 min🔥 Cook: 13 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- blender
- pan
📝 Preparation Steps
1
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
2
In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal. Stir in rosemary and dried cranberries. Stir in the buttermilk, then use your hands to knead mixture briefly until it comes together.
baking powder1 tablespoon
3
On a floured surface, pat the dough out until it is 1/2 to 3/4 inch thick. Cut rounds using a biscuit cutter (mine was 2 1/2 inches across), being careful not to twist the cutter as you're pressing down. Transfer the cut biscuits to the prepared pan. Brush the tops lightly with cream or half and half and bake for approximately ⏱️ 12-14 minutes. These biscuits are best served warm the day they are made.
Nutrition Facts
calories
190 kcal
fat Content
9 g
serving Size
1 serving
sugar Content
4 g
sodium Content
232 mg
protein Content
3 g
cholesterol Content
24 mg
carbohydrate Content
23 g
saturated Fat Content
5 g
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