Recipe from Sugar In The Raw«
These fruity and delicious biscuits are best served warm.
Yield: 18 two-inch biscuits
see savings1 cupcranberries, coarsely chopped
see savings1/2 cupSugar In The Raw®, divided
see savings1 tablespoongrated orange peel
see savings1 3/4 cupsall-purpose flour
see savings2 teaspoonsbaking powder
see savings1 teaspoonsalt
see savings1/2 teaspoonbaking soda
see savings5 tablespoonscold butter
see savings3/4 cuplow-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.
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