Cranberry Biscuits
Cranberries are a staple for autumn cooking, especially with Thanksgiving and Christmas just around the corner!
Cranberries are so delicious, and a true harbinger of the festive season. This simple recipe for cranberry biscuits opens the door for some great party fare.
Cranberries have really come into their own in recent years. It used to be that you'd immediately think "sauce" when you thought of cranberries, but now they're added to everything from salads and stuffings to breads and desserts.
A simple batch of cranberry biscuits is the basis for a wide array of delicious appetizers, party sandwiches, and brunch offerings. You can create many different dishes all based on this one recipe.
As they are, these cranberry biscuits make a perfect side dish for your Thanksgiving or Christmas turkey dinner. They're not too sweet, and pair up well with any type of poultry. Any leftovers taste great warmed up with a bit of butter.
For small party sandwiches, split the biscuits open and spread a thin layer of mayonnaise on one side, then top with sliced smoked turkey and lettuce leaves. For a bit of bite, you can add a touch of horseradish or even a dash of hot pepper sauce if you'd like. These are perfect little sandwiches, because they can be easily held in one hand while mingling or sipping a glass of wine.
Other fitting filling options for sandwiches include chicken salad, black forest ham, or deli-sliced roast pork. The cranberries lend themselves well to almost any type of meat.
For brunch, a tea party, or a nibble with friends over coffee, warm up the biscuits and spread them with apple butter, flavored butters, or fruit preserves.
Sweet or savory, these cranberry biscuits can't be beat for a new twist on festive party food!
Cranberry Biscuits
- 4 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 cups fresh cranberries, chopped
- 2/3 cup canola or light cooking oil
- 1 1/2 cups milk
- melted butter for brushing tops with (optional)
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Mix well. Add cranberries and stir to combine. Add oil and milk; mix well until a soft dough forms.
Lightly flour a large cutting board or countertop, and turn out dough. Knead lightly for 5-8 minutes. Roll dough out to 3/4-inch thickness, working in batches if necessary.
Cut biscuits with a round biscuit cutter, cookie cutter, or floured drinking glass. Place biscuits on an ungreased cookie sheet about 1-inch apart. Brush tops with milk or melted butter, if desired.
Bake for about 12-15 minutes, until tops are lightly browned. Serve warm, or allow to cool on racks. Store in an airtight container.
Makes 24 biscuits.
