Buttermilk Biscuits With Cranberries – a delicious recipe with flour, double-acting baking powder, baking soda, sugar, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0F.
2
Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
3
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.
4
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.
5
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.
6
Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.
922
kcal
Calories
77
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons double-acting baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar, and more.
Yes, Buttermilk Biscuits With Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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