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Cranberry Lemon Biscuits | Can't Stay Out of the Kitchen | these delicious sweet #biscuits are terrific for a #Thanksgiving or #Christmas #holiday #breakfast or #brunch menu. They're filled with fresh #cranberries, #LemonZest & #LemonYogurt. The #icing includes #LemonJuice & #Lemon zest. If you enjoy a sweet treat with your morning #coffee, #CranberryLemonBiscuits are the perfect accompaniment.

Cranberry Lemon Biscuits

Teresa Ambra
Cranberry Lemon Biscuits are a delightful sweet treat to whip up for company during the holiday season between Thanksgiving and New Year's Day. They make an excellent option for brunch or breakfast menus with just the right combination of sweetness and tartness to excite the appetite. You'll enjoy every mouthful!
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Cook Time 15 minutes
Total Time 15 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 151 kcal

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

NOTE: I used two 4.4-oz. containers of lemon Icelandic Traditions creamy skyr yogurt.
 
NOTE: Don’t over-crowd the biscuits on cookie sheet. Leave plenty of room for the biscuits to expand while baking.
 
NOTE: If you prefer a lot of glaze, increase recipe to 1 ½ times original amount.
 
NOTE: If you prefer a sweeter biscuit, increase the amount of sugar to 1 cup instead of 2/3 cup.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 151kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 160mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 104IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keyword biscuits, breakfast, brunch, cranberries, holiday baking, lemon
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