Cranberry-White Chocolate Cornmeal Tea Biscuits
- 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.
- 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.
- 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
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