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 Dean 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 Dean 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 Dean buttermilk.
8. Bake until golden brown. Serve hot.
This recipe uses Dean Cultured Lowfat Buttermilk No Salt Added.
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