Cranberries shouldn’t be reserved just for sauce on Thanksgiving Day. Instead toss them into these savory Cranberry and Sage Biscuits to serve alongside your T-day leftovers the next day!
Now that #cookieweek is officially finished, I’m full on Thanksgiving mode and today thanks to a helpful little poll on my Facebook page over the weekend we are kicking things off with some savory cranberry biscuits. Fresh cranberries are flooding the stores right now and this is the perfect time to take advantage of them.
The first thought that comes to most peoples mind is of course cranberry sauce and I’m guessing the next would be scones or muffins with these little tart berries but why not go savory with them?
These biscuits come together in absolutely no time and in fact they are so easy, you could probably put the relative that can barely scramble eggs to make them. Truth be told, I was going for flaky, layered biscuits but in the end the batter ended up the texture of drop biscuits. You go with what it gives you right? I’m a yankee after all, did you really expect some amazing Southern-style biscuits?
While I still kneaded and folded my biscuits, dropping and baking these is a-okay by me.
2 cups all purpose flour, plus additional for dusting
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoon unsalted butter, cut into 1/4 inch pieces
1 cup fresh cranberries
1 tablespoon chopped fresh sage
1 1/4 cup buttermilk
1 large egg
1 tablespoon honey
Heat your oven to 400 degrees F.
In a medium bowl, combine the flour, baking powder, salt and baking soda.
Using a pastry cutter, two knives or your hands, mix the butter into the flour mixture until it resembles coarse meal.
Add the cranberries and sage and mix well.
In a small bowl whisk together the buttermilk, egg and honey until combined and pour into the center of the dry ingredients. Mix well with a rubber spatula until there are no dry spots remaining.
At this point you can drop the biscuits onto a parchment lined baking sheet or
on a very well floured surface scoop the dough out and flour the top to pat into a rectangle about 1/2 inch thick. Using a bench scraper fold up the sides in thirds like a letter, rotate, pat the dough out again into a rectangle and fold into thirds one more time. Adding flour ass needed to keep the dough from sticking to your work surface.
After the second fold and pat out, you can cut the biscuits into rounds with a biscuit cutter or with a sharp floured knife into squares.
Transfer to your prepared baking sheet and bake for 15-20 minutes or until golden brown on top.