Flaky, mile-high biscuits studded with cranberries and oozing with sharp cheddar cheese make a very special dinner roll, particularly when spread with butter. Bonus: Set a runny egg on one and call it breakfast!
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Cranberry Cheddar Biscuits.
1. Info for One-Bowl Cranberry Cheddar Biscuits
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 8
- Calories: 624.25 kcal
2. Ingredients for One-Bowl Cranberry Cheddar Biscuits
- Cooking oil spray (or softened butter)
- All-purpose flour (optional, for pan)
- 4 cup all-purpose flour (for dough)
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt (for biscuit dough)
- 1/2 tsp. black pepper
- 1 cup unsalted butter
- 1 1/4 cup whole milk
- 1/2 cup cranberries (fresh or frozen)
- 2 cup shredded sharp cheddar cheese
- All-purpose flour (for dusting work surface)
- All-purpose flour (for rolling)
- 1 large egg
- 1/4 tsp. salt (for egg wash)
- Flaky sea salt (for sprinkling)
- Salted butter (softened, for serving)
3. Directions:
3.1 Prep
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Grease a high-sided 9-inch square pan with nonstick cooking spray. Line the bottom with parchment paper or dust with flour, shaking out excess. Set aside.
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Place the flour, baking powder, soda, salt, and pepper in a large mixing bowl and whisk to combine.
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Cut the butter into small cubes and add to bowl. Using a pastry blender, fork and knife, or your hands, rub butter into flour mixture until it resembles coarse meal.
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Add the milk and gently stir until a shaggy dough forms.
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Coarsely chop the cranberries.
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Add the cheese and cranberries to dough and stir just until evenly distributed.
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Lightly flour a work surface. Turn the dough out of the bowl onto the flour and knead it a few times until it’s no longer crumbly and the dry and moist bits are fully integrated. If the dough is at all sticky, lightly flour your work surface again.
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Gently pat the dough into a rectangle about 1 1/4 inches thick. Dip a 3 inch biscuit cutter into flour. Cut biscuits from dough and place in the prepared baking pan so they touch snugly. Gather the scraps, pat out again, and cut as needed.
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Wrap the pan with biscuits in plastic wrap and freeze for 2 hours.
3.2 Preheat
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Preheat the oven to 425°F.
3.3 Prep
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Whisk the egg and salt together in the same measuring cup that you used to measure the milk. Brush biscuits with egg wash. Sprinkle with the sea salt.
3.4 Oven
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Bake the biscuits on middle rack of oven for 5 minutes.
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Reduce oven temperature to 400°F. Continue baking until biscuits are well browned, 30-35 minutes.
3.5 Check
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Check to see that biscuits are done. Remove from oven or add time as needed.
3.6 Serve
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Let biscuits cool slightly, then serve with butter.
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