GLAZED CRANBERRY BISCUITS
My family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Time 45m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and orange juice just until moistened. Stir in cranberries and baking chips. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on a greased baking sheet. Bake at 400° for 12-16 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, orange juice and extract; drizzle over biscuits. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 206mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY BISCUITS
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.
Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
PISTACHIO & CRANBERRY COOKIES
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 22
Number Of Ingredients 6
Steps:
- Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
- Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY-WALNUT BISCUITS
Add the festive taste of cranberries and walnuts to your fresh-baked biscuits for a celebrated treat anytime of the year.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 185, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
DRIED CRANBERRY BISCUITS
Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray.
- Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form.
- Stir in milk to form a soft dough, then stir in cranberries.
- With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square.
- Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM.
- Mix sugar with cinnamon & sprinkle over the cut dough.
- Bake 15-20 minutes or until lightly browned.
- Great served with a flavored butter.
Nutrition Facts : Calories 182.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 98.8, Carbohydrate 21.1, Fiber 0.8, Sugar 3.8, Protein 2.7
QUICK HOLIDAY CRANBERRY BISCUITS
Here's a quick accompaniment for turkey or chicken soup. It a good way to use up leftover cranberry sauce from Thanksgiving or Christmas dinner. From Jean Pare's Company's Coming Soups & Sandwiches.
Provided by Dreamer in Ontario
Categories Low Protein
Time 15m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 2
Steps:
- Grease medium sized muffin tin.
- Put 1 tbsp of the cranberry sauce into each cup.
- Place biscuit into each cup.
- Bake at 425F for 10 minutes or until nicely browned.
Nutrition Facts : Calories 27.9, Sodium 5.4, Carbohydrate 7.2, Fiber 0.2, Sugar 7
CRANBERRY BRIE SHEET PAN BISCUITS
These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.
Provided by Food Network Kitchen
Time 45m
Yield 24 biscuits
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
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