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Biscuits in a blue basket.

Cranberry Drop Biscuits

Erika Marucci
These easy and simple to make Cranberry Drop Biscuits are delicious and moist, just the way homemade drop biscuits should be.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 9 biscuits
Calories 218 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt*
  • ½ cup cold butter*
  • ⅓ 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!

      *start with 3/4 cup of milk then add more if necessary, I added 3/4 cup + 3 tablespoons.

        Notes

        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. 
        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.
        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.

        Nutrition

        Calories: 218kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 337mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 348IUVitamin C: 0.01mgCalcium: 98mgIron: 1mg
        Keyword biscuit recipe, cranberry drop biscuits, drop biscuits, easy biscuit recipe
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