These breakfast cream biscuits are flavored with orange and dried cranberries.
Cranberry Orange Biscuits
About This Recipe
|Yield:||makes 12 biscuits|
|Active time:||15 minutes|
|Total time:||30 minutes|
|Special equipment:||baking sheets, whisk, pastry brush,|
|This recipe appears in:||Wake and Bake: Cranberry Orange Cream Biscuits|
- 1 packed tablespoon orange zest from about 1 orange
- 1/3 cup sugar
- 2 cups flour
- Scant 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup dried cranberries
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
Adjust oven rack to middle position and preheat oven to 400°F. Line two baking sheets with parchment paper. In a small bowl, rub together orange zest and sugar until fragrant; set aside.
In a large bowl, whisk together flour, baking powder, and salt until combined. Stir in sugar and cranberries.
Add heavy cream and vanilla extract and stir until combined (I find this to be easiest using my hands.)
On a lightly floured surface, pat dough down into 3/4-inch thick circle. Use a 1-inch biscuit cutter to cut out circles. Place circles on baking sheets. Brush each biscuit with melted butter. Bake until golden on top and just cooked through, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.