Friday, November 3, 2023

Cinnamon Spiced Cranberry Biscuits w Orange-Honey Butter


Spiced Cranberry Biscuits w Orange-Honey Butter-Karri Perry Blue Ribbon Favorites 


2 1/4 cups self rising flour, plus extra to roll (White Lily brand is my favorite)

1-2 Tablespoons granulated sugar

1/2 tsp salt

8 Tbs cold butter- grated

3 Tbs cold cream cheese

1/2 tsp ground cinnamon 

1/8 tsp ground cardamom 

1/2 cup dried cranberries

 1 cup cold buttermilk (or whole milk) 

Orange-Honey Butter

6 Tbs soft Butter

2 Tbs honey

1 teaspoon orange zest

1 teaspoon orange juice 

Pinch of salt

(mix to combine) 

Refrigerate-can be made ahead.


Preheat Oven: 450 degrees. Use center oven racks

Grate butter with the food processor or box grater 

Keep butter chilled or frozen until ready to mix into flour. Cut cream cheese up into 1/2 inch bits.

Whisk together self-rising flour, sugar and salt, cinnamon and cardamom.

Add the grated butter and cream cheese.

Using a pastry blender or fork,

lightly incorporate the butter into the flour mixture. Add the dried cranberries. Gently combine.

Make a well in the center of flour mixture.

Pour in cold buttermilk (or milk).

Mix, just until just combined using a wooden spoon or rubber spatula. If mixture is sticky add  1/4 cup more flour until the dough comes together absorbing the liquid, the dough should be moist but not too sticky or wet.

Chill the dough for five-seven minutes.

On a lightly floured work surface (I like parchment)

Roll the dough out, and then fold the dough in half and roll again.

If dough is sticky add a little extra flour until dough is not sticky.

Fold and roll about 4 times...until the dough is silky and smooth.

(Rolling and folding, helps to create layers)

Always be gentle...

Roll out dough using a rolling pin to 1/2 inch thickness.

Using a lightly floured cutter, cut out biscuits 

and lay them touching one another on a greased and 

parchment lined, rimmed baking sheet.

Re-roll any leftover dough, 

cut out and add remaining biscuits to tray.  

Be sure to get cold biscuits right into the oven... if necessary,

chill tray of biscuits for five minutes before placing into the hot oven.

Bake on middle rack, in a hot-preheated 450 oven for about 12 minutes or until the tops are golden.

Brush tops with melted butter.  Serve with Orange Honey Butter

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