Lemon Cranberry Buttermilk Biscuits

By • April 22, 2015 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A hybrid scone-biscuit that will be sure to make your Saturday morning breakfast memorable!Oat&Sesame

Advertisement

Makes 12

  • 3 cups flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 1.5 cups buttermilk, cold
  • 2 teaspoons vanilla
  • zest from 1 lemon
  • 1/2 cup dried cranberries
  • Lemon Glaze
  • 1.5 tablespoons fresh squeezed lemon juice
  • 3/4-1 cups powdered sugar
  1. Preheat oven to 425 degrees.
  2. In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
  3. Cut the butter into cubes to make it easier to distribute throughout the dry ingredients. If I have extra time, I actually freeze my butter and grate it into the dry ingredients.
  4. Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in the butter as suggested above.
  5. Add the buttermilk and vanilla and mix with a fork or dough whisk until a wet dough forms.
  6. Gently fold in the dried cranberries.
  7. Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets. Bake until lightly golden on top edges - 15-20 minutes.
  8. Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
  9. Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Add extra lemon zest into the glaze if you love lemon!
  10. Notes: *These actually do quite well warmed the next day in the microwave for 20 sec. *Recipe adapted from Insidethekaganoffkitchen.com

More Great Recipes:
Bread, Rolls & Muffins|Breakfast & Brunch