Thursday, December 5, 2013

Cranberry Buttermilk Biscuits

      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

Bake at in a hot oven for 20 minutes or until golden brown

Flaky, tangy biscuits that can be made in no time flat


  1. When you bake the biscuits do you preheat the dutch oven or do you put the batter in cold?

    1. I do not preheat my dutch oven for biscuits and scones, I have had good results by loading the lid with coals and raising the temperature quickly. Much easier and the quick blast of heat with the biscuits placed closely together helps them to rise. Thanks for stopping by, Liddy