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
10 biscuits
20 mins
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  • 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
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.
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.
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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