SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Orange Biscuits

Yield: 10 biscuits
Prep 20 mins Bake 450°F 10 mins
Cranberry-Orange Biscuits
Ingredients
  • 2  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 1  tablespoon  baking powder
  • 1  teaspoon  finely shredded orange peel
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1/2  cup  shortening
  • 1/2  cup  dried cranberries, finely snipped
  • 1 8  ounce container  orange yogurt or vanilla yogurt
Directions

1. In a large bowl, stir together flour, sugar, baking powder, orange peel, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add cranberries; toss until mixed. Make a well in center of the flour mixture. Add yogurt all at once to the flour mixture. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet.

3. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove from baking sheet. Serve warm. Makes 10 biscuits.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe