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.
Ingredients
- 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
Instructions
- 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.
- Serve warm with butter.
- Store in an airtight container for about 3 days.
All of her brownies sound delicious but I would probably go with the peanut butter ones.
Hard choice, so I would choose the cookie variety pack
Ever since my first taste of Lauren’s black & white blondies, they’re ALL I can think about!
The Fudgy Caramel Pecan Brownies look great. Thanks for the giveaway.
How to choose? The brownies and blondes pack sound like a perfect combination!
THe brownie/blondie variety pack sounds good
Peppermint Mocha Cookies and those Fudgy Caramel Pecan Brownies are calling my name! I agree with using cranberries throughout the year. I most often use the dried ones. I love these biscuits. Really any biscuit is alright by me!
Holy crap, pumpkin pie blondies?! Yeah, count me in. Looks delicious!
Cookie of the month!
Susan, these look amazing – I can’t wait to try them! What do you think of adding cheese or ham to them as well to make them even more savory?
Thanks Laura! I’m not sure about cheese, it might not work too well with the tartness of the cranberries but if you add some let me know.
Cream cheese or goat cheese would probably work really nicely….
I would pick the pumpkin pie blondies
The brownie/blondie package
The pumpkin pie blondies look amazing.
Okay, here’s the deal: I think I’d make my own package with pumpkin pie blondes and caramel pecan brownies. Is that allowed? 🙂
I’d like to try the Triple Chocolate Cookie Sandwiches! Yum!!
Fudgy Caramel Pecan Brownies. Yum!
I want to try the Black & White Blondies.
I would choose the Pumpkin Pie Blondies
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