Lemon Cranberry Buttermilk Biscuits
ByOat&Sesame
- Serves
- 12
A hybrid scone-biscuit that will be sure to make your Saturday morning breakfast memorable!
Ingredients
- 3 cup flour
- 3 tablespoon granulated sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick)
- 1.5 cup buttermilk, cold
- 2 teaspoon vanilla
- zest from 1 lemon
- 1/2 cup dried cranberries
- Lemon Glaze
- 1.5 tablespoon fresh squeezed lemon juice
- 3/4-1 cup powdered sugar
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Directions
- Step 1
Preheat oven to 425 degrees.
- Step 2
In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
- Step 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.
- Step 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.
- Step 5
Add the buttermilk and vanilla and mix with a fork or dough whisk until a wet dough forms.
- Step 6
Gently fold in the dried cranberries.
- Step 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.
- Step 8
Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
- Step 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!
- Step 10
Notes: *These actually do quite well warmed the next day in the microwave for 20 sec. *Recipe adapted from Insidethekaganoffkitchen.com