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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
  • 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

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.

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