Cranberry Tea Biscuits
Cranberry Tea Biscuits combine tart cranberry flavor with cheesy, flaky biscuits, perfect for breakfast, brunch, or tea time, offering a delightful balance of sweetness and savoriness.
Ingredients
Instructions
- Sift dry ingredients together and cut in shortening.
- Beat egg until creamy.
- Add crushed cranberry sauce and sour cream to the beaten egg and mix well.
- Combine the wet mixture with the dry ingredients until just incorporated.
- Roll out the dough on a floured board to about 1/2 inch thickness.
- Cut into square biscuits and place on a baking sheet.
- Sprinkle grated cheese on top of each biscuit.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden brown.
Tips & Substitutions
For a flaky texture, avoid over-mixing the dough once the wet and dry ingredients are combined. You can substitute the jellied cranberry sauce with cranberry preserves for a sweeter flavor. If you want to reduce fat, consider using Greek yogurt in place of sour cream. For a touch of spice, add a pinch of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
These cranberry tea biscuits are delightful when served warm with butter or cream cheese. They make a great accompaniment to afternoon tea or can be enjoyed as a light breakfast. Pair them with a fruit salad or serve alongside Aunt Rena'S Raisin Pie for a sweet touch. They also complement savory dishes like Sunday Chicken Casserole.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to a month. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Tea Biscuits contains roughly 331 calories, with 6g protein, 67g carbohydrates, and 5g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld, and the dough can be rolled out and cut into shapes just before baking for fresh biscuits.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you're looking for a healthier option, try using applesauce or a plant-based margarine for a lower-fat alternative.
Are these biscuits suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it does not contain any meat products. However, if you need them to be vegan, substitute the egg with a flaxseed egg and use a vegan shortening or butter alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).