Easy drop biscuits studded with dried cranberries and white chocolate chips are topped with icing and sliced almonds for a sweet twist on the classic savory biscuit. They’re craggy on the outside almost like a scone and have soft, tender insides.
Being they’re not overly sweet and call out for a cup of tea or coffee, they’re perfectly suitable for breakfast. You can eat them as is or slice them in two and smear butter over them.
I eat dried cranberries and use them in my baking all year long but now I can do so without feeling like I’m doing something wrong because tis’ the season. Fa-la-la-la-la. . . La-la-la-la.
That’s the excuse I used when I bought not one, not two, but six bags of them. All in the name of the most perfect time of the year for baking. Maybe they will tear me away from all the sweet potatoes. I almost posted another sweet potato recipe but spared you at the last moment. You’re welcome. . . ?
You can cook these on a baking sheet or in a muffin pan if you prefer them to be “neater” looking. I like the rustic look of the baking sheet version better. I know some of you don’t like white chocolate so you can sub in milk or semi-sweet chips.
Just don’t overcook them the way I did. These are just a wee bit darker than I would of liked them to be.
Things happen.
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Ingredients
- Easy drop biscuits studded with dried cranberries and white chocolate chips are topped with icing and sliced almonds for a sweet twist on the classic savory biscuit.
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ cup very cold butter, cut into cubes
- ⅔ cup dried cranberries, whole or rough-chopped
- ⅔ 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
Instructions
- 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 ⅔ 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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