Name: Herby Cranberry Biscuits
Prep time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 tbsp. granulated sugar; Zest from 1/2 orange; 1 tbsp. fresh chopped rosemary; 2 c. Bob’s Red Mill Unbleached White All-Purpose Flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 1/2 tsp. kosher salt; 1 stick cold unsalted butter, sliced into pats; 3/4 c. dried cranberries; 2/3 c. buttermilk; 1 egg

Step 1Preheat the oven to 425° and line a baking sheet with parchment paper.

Step 2In a medium bowl, combine the sugar, zest, and rosemary, rubbing them together with your fingers. Add the Bob’s Red Mill Unbleached White All-Purpose Flour, baking powder, baking soda, and salt and whisk to combine. Work the butter in until you have pea-size pieces, then stir in the cranberries. Create a well in the center of the mixture and pour in the buttermilk. Stir together until just combined.

Step 3On a lightly floured work surface, gently pat the dough into a 5-by-7-inch rectangle. With the short side of the dough facing you, fold it over itself twice. Pat it back out to 5 by 7 inches and fold again. Pat out to 5 by 7 again and cut into 8 biscuits. Transfer to the prepared baking sheet and refrigerate for 20 minutes.

Step 4Whisk together the egg and 1 teaspoon water. Brush chilled biscuits with egg wash. Bake in the oven for 17 to 18 minutes, rotating halfway through, until golden and baked through. Let cool, and enjoy warm or at room-temperature.

Herby Cranberry Biscuits

Ingredients

Directions

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