BUTTERMILK BISCUITS WITH CRANBERRIES
Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit.
Provided by swissms
Categories Breads
Time 10m
Yield 16-18 biscuits, 16-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
- Blend in the shortening until the mixture resembles coarse meal. Add the buttermilk and cranberries, and stir the mixture gently until it forms a sticky dough.
- With floured hands, transfer the dough to a well-floured surface and knead it lightly 8 times. Pat out dough 1/2-inch thick; cut out biscuits with a floured 2-inch round cutter.
- Arrange the biscuits upside down on a greased baking sheet. (The biscuit cutter pinches the edges together when they are being cut out, so turning the biscuits over after cutting allows them to rise higher.) The biscuits should touch each other.
- Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.
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Wally Howe
[email protected]Overall, I thought these biscuits were pretty good. I would definitely make them again.
Ayesha Paranagama
[email protected]These biscuits are a bit dense for my taste. I prefer a lighter, fluffier biscuit.
Nobuhle Mabaso
[email protected]I'm not a huge fan of biscuits, but these were really good. The cranberries added a nice tartness that I really enjoyed.
Elizabeth Chifodya
[email protected]These biscuits are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and these biscuits are the perfect way to use them up.
Lugemwa Tonny
[email protected]I made these biscuits for my family and they loved them. They're the perfect comfort food.
Stephanie Jeter
[email protected]These biscuits are so good! I love the way the cranberries burst in your mouth.
Adley Wood
[email protected]The recipe was easy to follow and the biscuits turned out great! I will definitely be making these again.
Redwan Ahmed
[email protected]I've made these biscuits several times now and they always turn out perfectly. They're my go-to recipe for biscuits.
Mehak Asif
[email protected]These biscuits are a bit time-consuming to make, but they're definitely worth the effort.
Anoma Fernando
[email protected]I'm not a big fan of cranberries, but I still enjoyed these biscuits. The biscuit itself is so good that it makes up for the tartness of the cranberries.
Jubair Chowdhury
[email protected]These biscuits are so fluffy and moist. They literally melt in your mouth.
Sadar khan
[email protected]I love the combination of sweet and tart in these biscuits. The cranberries really make them special.
Shuvo Sarker
[email protected]These biscuits are the perfect addition to any breakfast or brunch menu.
Shirley Cummins
[email protected]I made these biscuits for a brunch party and they were a huge hit! Everyone raved about how delicious they were.
MR SHADU
[email protected]The cranberries were a bit too tart for my taste, but that's just a personal preference. I think dried cherries or raisins would also be a great addition.
Md Udoy
[email protected]The biscuits turned out perfectly golden brown and had a wonderful aroma. My kitchen smelled like a bakery!
N N Rajani
[email protected]I was pleasantly surprised by how easy these biscuits were to make. I'm not a very experienced baker, but I was able to follow the recipe with ease.
Jennifer Vargas
[email protected]These biscuits are a delightful treat! The cranberries add a pop of tartness that perfectly complements the fluffy, buttery biscuit.