Cranberry Biscuits

Perfect for dessert – even better for breakfast.

  • Prep time: 15 minutes
  • Baking time: 25 minutes
  • Makes: 16 Biscuits
  • Freezing: Excellent
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar, divided
1 tbsp (15 mL) grated orange peel
1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/3 cup (75 mL) cold butter
3/4 cup (175 mL) buttermilk
1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Combine cranberries, 6 tbsp (90 mL) sugar and grated orange peel in small bowl. Set aside.In a large bowl, combine flour, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse meal. Add the cranberry mixture and toss to combine. Add the buttermilk and mix until a soft dough forms.
3Turn the dough onto a floured surface. Knead 8-10 times. Pat dough to 1” (2.5 cm) thickness. Cut with 2” (5 cm) round cutter. Arrange biscuits on sheet. Sprinkle with remaining 2 tbsp (30 mL) sugar. Bake in preheated oven 20 to 25 minutes until golden brown. Serve warm.