Soft Cranberry Biscuits

Name: Soft Cranberry Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 12 biscuits
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (cold, diced); 3/4 cup milk; 1 teaspoon vanilla extract; 1 cup cranberries (fresh or frozen, roughly chopped)

45 min 12 biscuits Easy

All Recipes

Delightfully soft biscuits filled with tart cranberries, perfect for a sweet treat or afternoon snack.

Prep

20 min

Cook

15 min

Total

45 min

Servings

Difficulty

Easy

These Soft Cranberry Biscuits are a charming treat that combines the tartness of cranberries with the comforting texture of a soft biscuit. Ideal for a cozy afternoon snack or a delightful addition to your holiday dessert spread, they bring a touch of sweetness to any occasion. The balance of flavours in these biscuits is achieved through the careful blending of ingredients, resulting in a tender bite that is both satisfying and flavourful. Whether enjoyed fresh out of the oven with a cup of tea or stored for later enjoyment, these biscuits are sure to become a favourite.

Instructions

Preheat and prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in butter

Add the diced cold butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Pro tip: Ensure the butter remains cold to create flaky layers.

Combine wet ingredients

In a separate bowl, mix the milk and vanilla extract.

Form dough

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the cranberries.

Pro tip: Do not overmix to keep the biscuits tender.

Shape biscuits

Using a spoon or scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Pro tip: Chill the dough for 10 minutes if too sticky.

Bake

Bake in the preheated oven for 12-15 minutes or until the biscuits are golden on the edges.

Pro tip: Rotate the baking sheet halfway through for even baking.

Cool and serve

Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

💡

Tips & Tricks

Use fresh or frozen cranberries for the best flavour.
Chill the dough for easier shaping.
Adjust sugar to taste based on cranberry tartness.
Use parchment paper to prevent sticking.

Frequently Asked Questions

Can I use dried cranberries?

Yes, but soak them in hot water for 10 minutes to rehydrate before using.

How do I prevent the biscuits from spreading too much?

Chilling the dough for 10 minutes before baking can help them hold their shape.

What if I don't have fresh cranberries?

You can use frozen cranberries; simply chop them while still frozen.

Can I freeze the biscuit dough?

Yes, shape the dough into biscuits, freeze on a tray, then store in a bag. Bake from frozen, adding a few minutes to the bake time.

What can I substitute for milk?

You can use almond milk or any other dairy-free alternative.

Serving Suggestions

These biscuits are best served warm with a light dusting of icing sugar or a smear of butter. Pair them with a hot cup of tea or coffee for a comforting snack. For storage, keep the biscuits in an airtight container at room temperature for up to three days. To make ahead, prepare the dough and freeze it, baking directly from frozen for an extra minute or two.

Nutrition per serving

180

Calories

Protein

Fat

28g

Carbs

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