Cranberry Drop Biscuits
These easy and simple to make Cranberry Drop Biscuits are delicious and moist, just the way homemade drop biscuits should be. Perfect with your morning coffee and or afternoon tea!
I love sharing morning and afternoon recipes, if you like them too be sure to check out these Biscuits, Scones and Donut ideas!
With the holidays just around the corner, sometimes we just need a quick an easy recipe, something a little sweet but not too much! That’s why today I want to share with you this tasty Easy Drop Biscuit recipe. We made it even yummier by adding a handful of cranberries.
These are so easy to make no need for a biscuit cutter, standup mixer or even a food processor. All you need is one mixing bowl!
With this biscuit recipe you can measure with either a 1/4 cup measure or a cookie scoop. Drop biscuits made and baked in less then 30 minutes! Can’t get much better than that.
Nothing better then easy recipes, especially drop recipes from these easy Chocolate Cookies to these Easy Appricot drop cookies.
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Table of Contents
Drop Biscuit recipe ingredient
- Flour – all purpose flour
- Baking powder
- Salt – if you use unsalted butter than the amount of salt will change, you will need to add a bit more
- Sugar – granulated sugar – only a tablespoon or two is used, although you could make them savory and leave out the sugar.
- Cold Butter – cut into small pieces or grate the butter if frozen
- Milk – whole milk, regular milk but not buttermilk
- Cranberries – dried
Make sure your butter is very cold, you could even freeze it and then grate it into the flour mixture. The colder the butter the better your biscuits!
Baking powder is a very important ingredient in this recipe, it will help create lift and lightness. So it is important to make sure your baking powder is active before baking. To test it add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. If it doesn’t bubble right away then it’s time for a new box.
Can I use self rising flour?
Yes you can, just be sure to eliminate the salt and baking powder.
Instructions to make the Best Drop Biscuits
In a large mixing bowl whisk together the flour, baking powder and salt.
Add the butter and combine with a pastry blender or use your clean hands to form coarse crumbs.
Add the well drained cranberries and stir to combine.
Slowly add the milk and stir with a wooden spoon or rubber spatula just to combine, the batter should be lumpy and sticky
Drop the biscuit batter by 1/4 cup or large cookie scoop onto a parchment paper lined baking sheet. If you want large biscuits then use a 1/2 cup measurement.
In the pre-heated hot oven bake for approximately 12-15 minutes or until golden brown. Immediately move the biscuits from the cookie sheet to a wire rack to cool. You can brush them with some melted butter as soon as you take them out of the oven if you wish.
They are really delicious served with some Homemade Cranberry Jam, jam of choice or dollop of butter.
What does stir just until moistened mean?
Mix just until moistened means to combine the dry ingredients and the liquid ingredients just until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. I stir 15-16 times only and it always turns out perfect.
Do cranberries need to be rehydrated?
Yes it is very important to rehydrate the cranberries for this recipe, if you leave them dry they will take the moisture from biscuits while baking which will leave you with a drier and not very tasty biscuit.
Place the dried cranberries in a medium bowl and cover with boiling water. Let them sit for 15-20 minutes then drain well through a sieve.
Can I use fresh cranberries instead of dried?
Yes you can use fresh cranberries, although you will need to add an additional 1/4 cup. Because dried cranberries are sweeter than fresh, you should probably add an extra tablespoon or 2 of sugar.
How to store Drop Biscuits
The homemade biscuits should be stored in an airtight container, they can be kept at room temperature for 2-3 days or in the fridge for up to 1 week. They can be warmed up in a low oven or microwave.
How to freeze them
Freeze the completely cooled biscuits in a freezer safe bag or container. They will keep for up to 2 months in the freezer. You can also freeze the raw biscuit dough. Place the dough balls on the prepared baking sheet in the freezer and freeze until firm, then move to a freezer bag or container. It should also last 2 months in the freezer.
If you do decide to leave out the sugar, you could use the biscuits to make a breakfast sandwich, or even add them to your dinner roll basket!
More delicious Biscuit Recipes
- Simple Drop Biscuits
- Mascarpone Biscuit Recipe
- Classic Tea Biscuits
- Quick and Easy Sourdough Biscuits
When you are looking for the easiest and best Drop Biscuit Recipe I hope you give these Cranberry Drop Biscuits a try and be sure to let me know what you think. Enjoy!
Cranberry Drop Biscuits
Ingredients
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt*
- ½ cup cold butter*
- â…“ cup dried cranberries**
- ¾-1 cup cold milk (whole/heavy milk)
*If you use unsalted butter then add ¾ teaspoons of salt.
**it is very important to rehydrate the cranberries for this recipe, if you leave them dry they will take the moisture from biscuits while baking which will leave you with a drier and not very tasty biscuit. Place the dried cranberries in a medium bowl and cover with boiling water. Let them sit for 15-20 minutes then drain well through a sieve.
Instructions
- Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
- In a large mixing bowl whisk together the flour, baking powder and salt.
- Add the butter and combine with a pastry blender or use your clean hands to form coarse crumbs, add the cranberries and stir to combine.
- Slowly add the milk* and stir with a wooden spoon or rubber spatula just to combine, the batter should be lumpy and sticky.
- Drop the biscuit batter by 1/4 cup or large cookie scoop onto prepared baking sheet. If you want large biscuits then use a 1/2 cup measurement.
- In the pre-heated hot oven bake for approximately 12-15 minutes or until golden brown. Immediately move the biscuits from the cookie sheet to a wire rack to cool. You can brush them with some melted butter as soon as you take them out of the oven if you wish. Enjoy!