Cranberry Buttermilk Biscuits
Preparation time: 10 minutes
Total time: 55 minutes
Serving size: Makes 12-15
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For more “scone” type biscuits pat dough out to about 1/2 inch thick on floured work surface and cut into squares using a knife.
These biscuits can be made with any of your favorite dried fruits that are now readily available in most supermarkets.
Try cherries, blueberries, raisins or chopped apricots for a real treat!
2 1/2 cups of your favorite biscuit mix
2/3 to 1 cup Reiter Whole Buttermilk
2 tablespoons brown sugar
1 cup chopped dried cranberries
Directions:
1. Preheat oven to 425 or to suggestion on biscuit mix box.
2. To dried biscuit mix stir in brown sugar and whole dried cranberries.
3. Make a well in middle of biscuit mix in bowl and pour in Reiter Whole Buttermilk.
4. Using a fork stir mixture together until it forms a soft ball.
5. Place mixture on work surface lightly floured with more biscuit mix and pat out about 1/2 inch thick.
6. Cut with a floured biscuit cutter and place on ungreased baking sheet.
7. Lightly brush tops with Reiter buttermilk.
8. Bake until golden brown. Serve hot.
This recipe uses Reiter Cultured Lowfat Buttermilk.
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