Cranberry Cream Biscuits are buttery, tender, flaky, and super simple to make. Made with sugar, whipping cream, and dried cranberries, these easy biscuits are ready to eat in just 30 minutes. Cozy up with a cup of tea and enjoy them all season long!
If you love easy recipes with just a few simple ingredients, then this one is for you. Especially with the hustle and bustle of the holidays, it’s so important to have delicious recipes for things you can make in a pinch. Anything that will compliment your Thanksgiving or Christmas meal is a bonus!
The anticipation of breaking open one of these biscuits right out of the oven, watching the steam escape is well worth the wait! Serve it with your favourite spreads, a slab of butter, or plain. Wrap up a few and share them with your friends and neighbours.
- Flour -All purpose flour
- Baking Powder
- Sugar -Granulated
- Cranberries -Dried
- Cream – Heavy, whole or whipping (with at least 30% fat content)
- Butter -Melted
How to make them
Preheat the oven and line a cookie sheet with parchment paper.
Whisk flour, baking powder, sugar, and salt in a bowl and slowly add the cream and mix until just combined. Over mixing will affect the texture of your biscuits resulting in them being too hard.
Move the dough to a lightly floured flat surface and begin to gently knead. Pat the dough into a circle, approximately 1 inch thick.
At this point you can cut them into the signature triangles you often see in scones or cut out circles with a round cutter.
Place individual cut-outs on the prepared pan and brush with melted butter. This will give it that attractive golden brown exterior. Bake until golden and serve as you’d like!
How to store them
Biscuits will keep at room temperature in an airtight container for up to 2 days. You want them sealed to keep in the moisture otherwise they’ll dry out pretty quickly. They will also keep in the fridge for up to 5 days, again sealed.
They also freeze well, once completely cooled. Wrap tightly in foil or plastic wrap and seal in an airtight container or plastic Ziploc. Thaw in the fridge overnight and reheat in the oven if you want to warm them up a bit again.
Can I substitute the dried cranberries?
Yes! Swap out the dried cranberries for fresh. You might want to adjust the amount of sugar as fresh cranberries are quite tart! If you want to omit them altogether, try raisins instead.
On a sweeter note, try chocolate adding in white or milk chocolate chips. Perhaps add a light glaze on top.
Sprinkle in some orange zest or orange juice to really up the holiday flavours. There is no better match than orange and cranberry!
As always if you give these delicious Cranberry Cream Biscuits a try let me know what you think! Enjoy.
Cranberry Cream Biscuits
- 2 cups all purpose flour (260 grams)
- 1 teaspoon baking powder
- 2 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4-1/3 cup dried cranberries (32-43 grams)
- 1 1/2 cups heavy/whole/whipping cream (360 grams)
- 1 1/2 tablespoons butter (melted)
- Pre-heat oven to 400F (200C). Line cookie sheet with parchment paper.
- In a medium bowl whisk together flour, baking powder, sugar, salt and cranberries. Slowly add the cream and mix just until moistened.
- Move the dough to a lightly floured flat surface and gently bring the dough together, kneading gently 3-4 times. Pat the dough into a circle about 1 inch thick, either cut it into 6-8 triangles or cut out 6 circles with a round cutter. Place on prepared pan about an inch apart and brush with melted butter. Bake for 15-18 minutes. Let cool or serve warm. Enjoy!