Cranberry Lemon Biscuits

Not all that long ago I was in the south enjoying some buttermilk biscuits, so when I saw a recipe to combine these with my favorite cranberries, I knew I wanted to give them a shot. Biscuits aren’t terribly difficult to make and they freeze well, so this is a good recipe for anyone to try out. I store them in the freezer and pull one or two out when I know they’ll pair well with my dinner.

Cranberry Lemon Biscuits

Servings: 12
Difficulty: easy
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Ingredients

3 c all-purpose flour
2 ½ t baking powder
½ t baking soda
pinch of ground ginger
¾ t salt
¼ c granulated sugar
¾ c cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
¾ c buttermilk
1 c fresh or frozen cranberries, coarsely chopped
1 t lemon zest
1 beaten egg for brushing the tops before baking
turbinado or granulated sugar

Directions

Preheat the oven to 400° F. Line baking sheet with parchment or silpat.
In a mixing bowl, sift or whisk together flour, baking powder, baking soda, ginger, salt, and sugar.
Cut in butter (using a fork, your fingers or a pastry cutter) until some of the butter flakes are the size of peas and some are the size of oat flakes.
In another bowl, combine egg and buttermilk, beating gently. Add egg mixture to flour mixture, stirring to make a soft dough. Fold in the cranberries and lemon zest.
Turn out onto a floured countertop or board and knead about 10 times. Roll or pat out into a 1-inch thickness.
Cut biscuits into 2-inch rounds (or square) using a cookie cutter. You can use a glass too, but be careful!
Reshape and roll dough scraps to create more scones.
Place on an ungreased baking sheet. Brush lightly with buttermilk and sprinkle with turbinado sugar.
Bake for 15-18 minutes or until golden brown on top. Serve warm.
These freeze well for future use, too!