Indulge in the delightful flavors of homemade cranberry biscuits, a classic breakfast treat with a festive twist. These tender and fluffy biscuits are bursting with the tangy sweetness of fresh cranberries, offering a perfect balance of flavors. With two variations to choose from, you can enjoy these biscuits as simple drop biscuits or elevate them with a sweet glaze. Whether you prefer the classic simplicity or the decadent glaze, these cranberry biscuits are sure to become a favorite breakfast or brunch item. Get ready to impress your family and friends with this easy-to-follow recipe.
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CRANBERRY BISCUITS
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.
Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
SAUSAGE, CRANBERRY, AND BISCUIT BREAKFAST BAKE
This hearty Jimmy Dean® Sausage breakfast bake has a hint of sweetness with the addition of dried cranberries. The flavors are perfect for holiday mornings in the fall and winter.
Provided by fabeveryday
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Remove to a paper towel-lined plate and set aside.
- Whisk milk, water, and gravy mix together in the same saucepan. Cook over medium-high heat, stirring occasionally, until the gravy reaches a boil and thickens, about 8 minutes. Turn off heat and stir in the crumbled sausage.
- Tear biscuits into pieces. Spread 1/2 of the biscuit pieces in an even layer in the bottom of a 9x13-inch baking dish. Pour the sausage and gravy mixture over the biscuits. Place the remaining biscuit pieces evenly on top. Sprinkle the dried cranberries over the top.
- Bake in the preheated oven until the biscuits are golden, about 20 minutes.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 42.5 g, Cholesterol 4 mg, Fat 11 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 3.1 g, Sodium 763.8 mg, Sugar 13.9 g
BED AND BREAKFAST CRANBERRY BISCUITS
These are a favorite at Hidden Falls, a Canadian Bed and Breakfast in Canmore, Alberta. They stay soft and moist!
Provided by Sharon123
Categories Breads
Time 40m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Preheat oven to 375*F.
- Combine yogurt and egg in a small bowl. Set aside.
- In large bowl, stir together flour, baking powder, baking soda and salt. Cut in margarine until it looks like small peas.
- Stir in cranberries (or craisins), sugar and orange rind.
- Add yogurt/egg mix and stir to a soft dough. (it may seem a bit dry, but be careful about adding extra yogurt as it goes wet very easily).
- Roll or pat on floured surface to 3/4 inch thick, and then cut in circles, place on parchment paper on ungreased cookie sheet and bake 15-20 minutes.
- While still warm, brush tops with melted butter and dust with powdered sugar. Serve them with butter and jams on the side. Enjoy!
Nutrition Facts : Calories 2954.1, Fat 128.1, SaturatedFat 39.4, Cholesterol 270.9, Sodium 4676.5, Carbohydrate 404.9, Fiber 13.9, Sugar 129.2, Protein 49.8
CRANBERRY ORANGE BISCUITS RECIPE
These breakfast cream biscuits are flavored with orange and dried cranberries.
Provided by Carrie Vasios Mullins
Categories Breakfast Brunch Biscuit Breakfast Sweets Bread
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and preheat oven to 400°F. Line two baking sheets with parchment paper. In a small bowl, rub together orange zest and sugar until fragrant; set aside.
- In a large bowl, whisk together flour, baking powder, and salt until combined. Stir in sugar and cranberries.
- Add heavy cream and vanilla extract and stir until combined (I find this to be easiest using my hands.)
- On a lightly floured surface, pat dough down into 3/4-inch thick circle. Use a 1-inch biscuit cutter to cut out circles. Place circles on baking sheets. Brush each biscuit with melted butter. Bake until golden on top and just cooked through, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 215 mg, Sugar 14 g, Fat 10 g, ServingSize makes 12 biscuits, UnsaturatedFat 0 g
CRANBERRY BRIE SHEET PAN BISCUITS
These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.
Provided by Food Network Kitchen
Time 45m
Yield 24 biscuits
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
DRIED CRANBERRY BISCUITS
Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray.
- Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form.
- Stir in milk to form a soft dough, then stir in cranberries.
- With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square.
- Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM.
- Mix sugar with cinnamon & sprinkle over the cut dough.
- Bake 15-20 minutes or until lightly browned.
- Great served with a flavored butter.
Nutrition Facts : Calories 182.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 98.8, Carbohydrate 21.1, Fiber 0.8, Sugar 3.8, Protein 2.7
Tips:
- To ensure light and fluffy biscuits, use cold butter and buttermilk. The cold butter will create steam pockets in the oven, resulting in a flaky texture. Buttermilk adds tanginess and helps the biscuits rise.
- Do not overmix the dough. Overmixing will result in tough biscuits. Mix the dough just until it comes together.
- Use a biscuit cutter to cut out the biscuits. This will ensure that the biscuits are uniform in size and shape.
- Place the biscuits close together on the baking sheet. This will help them rise and create a more tender texture.
- Bake the biscuits at a high temperature (450°F) for a short amount of time (10-12 minutes). This will result in a golden brown crust and a fluffy interior.
Conclusion:
These bed and breakfast cranberry biscuits are a delicious and easy-to-make breakfast treat. They are perfect for a special occasion or a weekend brunch. With a few simple tips, you can create light and fluffy biscuits that will impress your family and friends.
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