Side Pannel
White Chocolate Cranberry Bliss Biscuits
White Chocolate Cranberry Bliss Biscuits
- Recipe Submitted by Cobb on 11/26/2014
Category: Desserts, Chocolate
Ingredients List
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ cup very cold butter, cut into cubes
- â…” cup dried cranberries, whole or rough-chopped
- â…” cup white chocolate chips
- 1 cup + 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 - 3 tablespoons milk
- ¼ cup sliced almonds
Directions
Preheat the oven to 400 degrees F. For drop biscuits line 2 medium baking sheets (that can fit in the oven at the same time) with parchment paper. For muffin tin biscuits grease 2 (12-cup) muffin tins.
In a large bowl whisk the flour, salt, baking powder and sugar together. Add the butter and toss with the flour so the cubes are coated. Use a pastry blender or 2 knives scissor fashion to cut in the butter until small pea-size crumbles form.
Add the cranberries and white chocolate chips. Toss to coat.
Add the buttermilk and vanilla all at once and mix with a spoon just until combined. The dough will be thick and a little shaggy.
For drop biscuits measure out ¼ cups of the dough and place about an inch apart on the baking sheets. For the muffin pan version fill the cups about â…” of the way full - scant ¼ cups.
Bake 16 - 20 minutes or until lightly golden (not as dark as my pictures - I left them in a few minutes too long). Let cool then run a knife around the edges of the muffin tin biscuits and pop them out.
In a small bowl whisk the confectioners' sugar and a tablespoon of milk together, as needed, to make the icing. Drizzle over the tops and sprinkle with sliced almonds.
Serve them as is or cut them open and slather with butter.
In a large bowl whisk the flour, salt, baking powder and sugar together. Add the butter and toss with the flour so the cubes are coated. Use a pastry blender or 2 knives scissor fashion to cut in the butter until small pea-size crumbles form.
Add the cranberries and white chocolate chips. Toss to coat.
Add the buttermilk and vanilla all at once and mix with a spoon just until combined. The dough will be thick and a little shaggy.
For drop biscuits measure out ¼ cups of the dough and place about an inch apart on the baking sheets. For the muffin pan version fill the cups about â…” of the way full - scant ¼ cups.
Bake 16 - 20 minutes or until lightly golden (not as dark as my pictures - I left them in a few minutes too long). Let cool then run a knife around the edges of the muffin tin biscuits and pop them out.
In a small bowl whisk the confectioners' sugar and a tablespoon of milk together, as needed, to make the icing. Drizzle over the tops and sprinkle with sliced almonds.
Serve them as is or cut them open and slather with butter.
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