CRANBERRY BUTTERMILK SCONES
In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK BISCUITS WITH CRANBERRIES
Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit.
Provided by swissms
Categories Breads
Time 10m
Yield 16-18 biscuits, 16-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
- Blend in the shortening until the mixture resembles coarse meal. Add the buttermilk and cranberries, and stir the mixture gently until it forms a sticky dough.
- With floured hands, transfer the dough to a well-floured surface and knead it lightly 8 times. Pat out dough 1/2-inch thick; cut out biscuits with a floured 2-inch round cutter.
- Arrange the biscuits upside down on a greased baking sheet. (The biscuit cutter pinches the edges together when they are being cut out, so turning the biscuits over after cutting allows them to rise higher.) The biscuits should touch each other.
- Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.
EASIEST BUTTERMILK BISCUITS WITH FRESH CRANBERRIES
The holidays are perfect for baking the easiest buttermilk biscuits with fresh cranberries and toasty pecans. Plus hinst of brown sugar for a sweet note.
Provided by Chef Adriana Martin
Categories Breakfast
Number Of Ingredients 5
Steps:
- Pour the Southeastern Mills buttermilk biscuit mix into the bowl, but reserve two tablespoons for later user.
- Mix the biscuit flour with milk or evaporated canned milk for 2 minutes until getting a soft, sticky dough. Use a Danish whisk, a fork, or a spatula.
- Add chopped pecans and fold them into the biscuit dough.
- Before adding the fresh cranberries to the dough, combine them with two tablespoons of the biscuit mix and three tablespoons of brown sugar, helping seal the juices avoiding soggy biscuits.
- Use a muffin tin and grease it before dropping the biscuit dough into the muffin slots.
- Add equal amounts of cranberry biscuit dough to the muffin tin with a spoon or a measuring cup.
- Add more chopped pecans on top and sprinkle brown sugar.
- Bake the biscuits at 400F temperature for 15-20 minutes.
Nutrition Facts : Calories 180 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 18 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
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