Here's a very tasty biscuit recipe to put on your holiday baking list. Not as sweet as a scone, these tangy biscuits are made with only four ingredients and can easily come together at camp or at home. I snuggled 14 small biscuits closely together in my 10 inch oven and they baked for 20 minutes with 10 coals in a ring around the bottom and 24 on the lid. I used a full cup of buttermilk as I prefer a wetter batter that can be dropped into my oven but if you like to roll and cut your biscuits add a little less liquid for a stiffer dough. For a real treat, serve them with softened butter and orange marmalade.
Cranberry Buttermilk Biscuits
2 1/2 cups Bisquick or your favorite biscuit mix
2/3 to 1 cup buttermilk
2 Tblsp brown sugar
1 cup dried cranberries, chopped
Lightly oil or spray dutch oven.
In large bowl, combine Bisquick, brown sugar and dried cranberries.
Make a well in center of Bisquick mixture.
Gradually add buttermilk, stirring with a fork until a soft ball of dough forms.
Dropping by spoonfuls, place biscuits closely together in prepared dutch oven.
Lightly brush tops with more buttermilk.
Bake at 425 degrees for 20-22 minutes or until golden brown.
Serve hot; makes 14 small biscuits.
|Drop spoonfuls of dough into well oiled dutch oven|