Cranberry Lemon Biscuits
If you enjoy eating a sweet biscuit every now and then, these Cranberry Lemon Biscuits are right up your alley! These tasty biscuits include fresh cranberries along with lemon yogurt, lemon zest and lemon juice to jazz up the flavors. The lemon glaze on top adds a little more deliciousness to the whole.
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The first time I made this recipe in early November, it was for our Hostess Committee team on a Sunday morning. John had tested it the day before and said, “Everyone’s gonna love this!” And he was right. I got rave reviews over it. I made it a second time over the Thanksgiving weekend for our grandkids when we visited them in Pennsylvania.
I’ve noticed that the cranberries are exceptionally tart this year. Almost everything I’ve made with fresh cranberries has tasted better the second day! I think the tartness has mellowed out after a day or so. These delightful biscuits are not excessively sweet. But if you prefer a sweeter biscuit, you may want to use a full cup of sugar instead of the two-thirds cup that I used. You will have to stir the batter a bit to get the crumbs worked into the dough well enough that it’s not a crumbly mess! Other than that, these sweet biscuits are pretty straight-forward and easy to whip up.
Cranberry Lemon Biscuits are perfect for any holiday brunch or breakfast menu. I made mine a day in advance and they were still good the following day. 🙂
Cranberry Lemon Biscuits are a delightful sweet biscuit that’s perfect with your morning coffee!
This a terrific sweet biscuit that’s great for holiday menus.
Every bite is wonderfully satisfying!
These biscuits are perfect to bake between Thanksgiving and New Year’s Day when fresh cranberries are in season!
Here’s what I did.
I used these ingredients for the biscuits.
Rinse cranberries well in a colander.
Transfer cranberries to a mixing bowl.
Add 1/3 cup granulated sugar.
Stir to combine and set aside while you prepare the biscuit dough.
Place unbleached flour in a mixing bowl (bleached flour toughens baked goods). Add remaining granulated sugar, baking powder, baking soda and salt.
Stir ingredients to combine; set aside.
In a medium mixing bowl, melt butter.
Add egg, lemon yogurt, and lemon peel.
Whisk ingredients to combine.
Add lemon mixture to dry mixture.
Add sweetened cranberries.
Stir, stir, stir! Until you get all the crumbs from the bottom of the bowl worked into the dough.
Use a large cookie scoop to scoop dough.
Place on greased cookie sheet pan.
Bake at 400 degrees about 15-18 minutes, until biscuits are lightly browned. Cool 5 minutes before removing biscuits to wire rack to cool completely. Add icing after biscuits cool.
I used these ingredients for the glaze.
Place powdered sugar in a small mixing bowl. Add lemon zest and lemon juice.
Whisk ingredients until smooth.
Drizzle icing glaze over top of biscuits.
Cranberry Lemon Biscuits actually taste better the day after they’re baked! The tartness of the cranberries is a little milder.
These biscuits are not super sweet. If you must have a really sweet biscuit, increase the sugar by 1/3 cup.
This is a wonderful treat to wake up to on Thanksgiving, Christmas or New Year’s Day.
I made these during Thanksgiving week for my grandkids and they were gobbled up pretty quickly!
Here’s the recipe.
CRANBERRY LEMON BISCUITS
(My own concoction)
Cranberry Lemon Biscuits
Equipment
- 1 large cookie sheet pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 colander
- 1 whisk
- 1 wooden spoon
- 1 large wire cooling rack
- measuring cups
- measuring spoons
- 1 grater or lemon zester
Ingredients
BISCUITS:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2/3 cup granulated sugar divided use (or more if desired)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 8 oz. lemon Greek yogurt (I used 8.8-ounces lemon skyr Icelandic yogurt)
- 1 large egg
- 1/4 cup salted butter melted (1/2 stick)
- 1 tsp. grated lemon peel
- 1 cup fresh cranberries
GLAZE:
- 1 cup powdered sugar
- 1 3/4 tbsp. lemon juice
- 1 tsp. grated lemon peel
Instructions
BISCUITS:
- Preheat oven to 400°.
- Spray two small cookie sheets or one extra large cookie sheet with cooking spray.
- In a small bowl, place washed cranberries and 1/3 cup granulated sugar.
- Stir to combine and set aside.
- In a large mixing bowl, combine the flour, remaining 1/3 cup granulated sugar, baking powder, baking soda and salt.
- In a small mixing bowl, combine the lemon yogurt, egg, melted butter and lemon peel.
- Add cranberry/sugar mixture to yogurt mixture.
- Add yogurt mixture to dry ingredients and stir until no crumbs remain at the bottom of the bowl.
- Drop dough by using a ¼ cup cookie scoop, two- to three-inches apart onto prepared baking sheets.
- Bake at 400° for 15-18 minutes, or until biscuits are lightly browned.
- Remove from oven.
- Allow biscuits to cool on cookie sheets about 5 minutes before removing to wire cooling rack.
- Add glaze.
GLAZE:
- Combine glaze ingredients in a small bowl with a whisk.
- Drizzle over biscuits.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I used a skyr Icelandic yogurt in these biscuits. It’s drained a lot more than regular Greek yogurt so it’s very thick.
If you have a houseful of company coming for the holidays, this is a great sweet biscuit to tempt them with. 🙂
Cranberry Lemon Biscuits are a delectable sweet biscuit that’s just right for company since there’s enough for a crowd!
When I took a batch of these biscuits to church, everyone raved over them!
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