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Cranberry-White Chocolate Cornmeal Tea Biscuits

Wrap a batch of these delicious and sweet biscuits in a pretty package and give as a Christmas gift.

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  • Makes: 36 servings
  • Prep: 25 mins
  • Bake: 9 mins to 11 mins 375°F per batch

Cranberry-White Chocolate Cornmeal Tea Biscuits



  1. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick spray or line with parchment paper; set aside. Place cranberries in a bowl; add enough boiling water to cover. Let stand for 5 minutes; drain well. Meanwhile, in a bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in drained cranberries and white chocolate. Make a well in the center of the flour mixture.
  2. In a bowl, combine egg white, sour cream, and milk. Add egg white mixture all at once to flour mixture. Using a fork, stir until combined. Drop dough by well-rounded teaspoons 2 inches apart onto prepared cookie sheet.
  3. Bake for 9 to 11 minutes or until edges are lightly browned and tops are set. Transfer biscuits to wire racks and let cool.

From the Test Kitchen

Gift It!

Affix a strip of patterned paper around the side of a cookie tin. Glue ribbon around the edge of the lid. Attach a circle of solid paper to the top of the lid; layer two smaller circles on top. Add your personal decorative touches. Fill the tin with tea biscuits.

Nutrition Facts (Cranberry-White Chocolate Cornmeal Tea Biscuits)

    Per serving:
  • 75 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 6 mg chol.,
  • 55 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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