Cranberry-Orange Biscuits

Cut these flaky biscuits with a round biscuit cutter or glass dipped in flour between cuts. Avoid twisting the cutter and dough as you cut. For special occasions, cut stars, trees, pumpkins, and other shapes with open-end metal cookie cutters.


Cranberry-Orange Biscuits

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Yield: 10 biscuits
Prep Time: 20 mins
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Ingredients
  • 2   cups 
    all-purpose flour
  • 1   tablespoon 
    sugar
  • 1   tablespoon 
    baking powder
  • 1   teaspoon 
    finely shredded orange peel
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    baking soda
  • 1/2  cup 
    shortening
  • 1/2  cup 
    dried cranberries, finely snipped
  • 1  8  ounce container 
    orange yogurt or vanilla yogurt
Directions
1.
In a large bowl, stir together flour, sugar, baking powder, orange peel, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add cranberries; toss until mixed. Make a well in center of the flour mixture. Add yogurt all at once to the flour mixture. Using a fork, stir just until moistened.
2.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet.
3.
Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove from baking sheet. Serve warm. Makes 10 biscuits.
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