Cranberry Biscuits
Recipe from Sugar In The Raw«

These fruity and delicious biscuits are best served warm.

Cranberry Biscuits

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Servings: 18
Yield: 18 two-inch biscuits
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  • 1   cup 
    cranberries, coarsely chopped
  • 1/2  cup 
    Sugar In The Raw®, divided
  • 1   tablespoon 
    grated orange peel
  • 1 3/4  cups 
    all-purpose flour
  • 2   teaspoons 
    baking powder
  • 1   teaspoon 
  • 1/2  teaspoon 
    baking soda
  • 5   tablespoons 
    cold butter
  • 3/4  cup 
    low-fat buttermilk
Preheat oven to 375 degrees F.
In a small bowl combine the cranberries, 6 tablespoons Sugar In The Raw and grated orange peel. Toss well. Set aside.
In a large bowl, combine the flour, baking powder, salt and baking soda. Stir to mix well. Cut in the butter until the mixture resembles coarse corn meal. Add the cranberry mixture, tossing to combine. Add the buttermilk, mixing lightly.
Turn the dough onto a lightly floured surface. Knead 8 to 10 times. Pat dough to 1-inch thickness. Cut with 2-inch round cutter.
Arrange biscuits on an ungreased baking sheet. Sprinkle biscuits with remaining 2 tablespoons of Sugar In The Raw. Bake 20 to 25 minutes until golden. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 86, Fat, total (g) 3, chol. (mg) 1, sat. fat (g) 2, carb. (g) 16, pro. (g) 2, sodium (mg) 213, Percent Daily Values are based on a 2,000 calorie diet
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