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Cranberry Walnut Biscuits

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Cranberry Walnut Biscuits

Cranberry Walnut Biscuits

Photo: Diana Rattray

 These buttermilk biscuits are made with the addition of fresh cranberries and walnuts. These are fabulous biscuits for holiday guests, and they would make delicious sandwiches with turkey, ham, or chicken. 

Prep Time: 12 minutes

Cook Time: 14 minutes

Total Time: 26 minutes

Yield: Makes About 15 Biscuits

Ingredients:

  • 1 cup coarsely chopped or sliced fresh cranberries
  • 1 cup coarsely chopped walnuts
  • 2 1/2 tablespoons granulated sugar
  • 2 1/4 cups all-purpose flour, 10 ounces
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut in small pieces
  • 3/4 cup buttermilk, plus a little more, if needed

Preparation:

 

Line a large baking sheet with parchment paper. Heat the oven to 425° F.

Combine the cranberries, walnuts, and sugar in a bowl. Toss to coat.

In a bowl or food processor with metal blade, combine the flour, baking powder, soda, and salt. Whisk or pulse to blend. Add the butter pieces and cut in  with a pastry blender, fingers, or 6 to 8 pulses of the food processor. The mixture should look like coarse meal with some pieces of butter about the size of small peas.

If using a food processor, move the mixture to a large bowl. Add the cranberry and walnut mixture and toss to blend. Add 3/4 cup of butter milk and mix with a fork or hands until the mixture begins to clump together. Move to a floured surface and knead gently 3 to 5 times, just enough to get the mixture to form a dough. If too dry, moisten hands with a little more buttermilk. Pat out into a circle about 1/2 to 3/4 inch in thickness.

Cut out with biscuit cutters. 

Bake for 12 to 15 minutes, or until lightly browned.

Makes about 15 2-inch biscuits.

Notes:

  • Biscuit dough should be handled very gently and as little as possible.
  • When cutting out the biscuits, try to avoid twisting the cutter. The biscuits will rise straighter.
  • Freeze biscuits (baked or unbaked) in a single layer on a baking sheet, then put into resealable freezer storage bags. Keep them frozen for up to 2 months.
  • To bake frozen unbaked biscuits, remove from the freezer and arrange on a baking sheet. Bake in a preheated 425° F oven for about 15 to 20 minutes, or until browned. 
  • To bake frozen baked biscuits,  wrap in foil, and put in a 300° F oven for about 10 minutes if thawed, or about 15 to 20 minutes if still frozen.

 

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