Glazed cranberry lemon biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6
Serve with scrambled eggs, a big bowl of fruit, some good hot coffee, and you'll have a breakfast that your special company will love!
  • 2 cups all-purpose flour
  • 2 cups white whole wheat flour
  • 2 Tb sugar
  • 4 tsp baking powder
  • 2 tsp finely shredded lemon peel
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup butter, softened
  • 1 cup dried cranberries
  • 1.5 cups buttermilk
  • 1 recipe lemon glaze (mix 1.5 cups powdered sugar, 2 tsp finely shredded lemon peel, and enough fresh lemon juice (1 to 2 Tb) to make a nice glaze. Yum.
  1. Preheat oven to 450F. Stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add dried fruit and toss. Make a well in the center, and add buttermilk all at once. Use a fork and stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is almost smooth. Pat or lightly roll dough until it's about ¾ inch thick. Cut with floured biscuit cutter, rerolling scraps as necessary to use every last bit! (It's permissible and downright necessary to snack on the dried cranberries that fall into the bottom of the bowl. So there.)
  3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake about 10 minutes or until golden. Remove from baking sheet onto a wire rack; cool for a few minutes, and then drizzle with lemon glaze. Don't even try to wait until they're cool to eat them. They're best eaten hot, split open and with a bit of butter melted inside!
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