Cranberry Breakfast Biscuits

Course: Breakfast, Brunch, Snack

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 194kcal

Author: Lord Byron's Kitchen

Mastering the art of a light and fluffy biscuit is a skill that allows for many combinations of flavours and textures. These Cranberry Breakfast Biscuits are prepared with a basic biscuit recipe, but dressed up with sanding sugar and bright, red cranberries!

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Ingredients

1 2/3 cups all purpose flour
3 tablespoons salted butter, softened
3 tablespoons sugar
3 teaspoons baking powder
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
1 1/2 cups cranberries, fresh or frozen - if using frozen, thaw first
2 tablespoons sanding sugar

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
Add the cranberreis and fold into the mixture with a spatula.
Next, in a separate bowl, whisk together the egg, milk, and vanilla extract.
Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don’t overmix – the dough will form quite quickly and will be wet and sticky to the touch.
Use a spring-handled scoop to scoop up the dough and turn it out onto the prepared baking sheet. You should get 8-10 biscuits from the amount of dough here.
Top the scones with sanding sugar. (If you want a golden colour to your biscuits, lightly brush them with an egg whisked with one tablespoon of water before adding the sanding sugar.)
Bake for 12 minutes depending on your oven, until the top is just slightly golden in colour. (If you are using thawed previously frozen cranberries, you may need to increase the baking time to 14-15 minutes.)
Remove from oven and transfer to a wire cooling rack immediately.

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