Cranberry Pistachio Biscuits
Servings: 12
Ingredients:
| Nutritional Info | |
| Per biscuit: about | - |
| cal | 286 |
| pro | 7 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 56 mg |
| sodium | 309 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 14% |
| vit A | 9% |
| vit C | 5% |
| folate | 20% |
Suggested Recipes
-
Flour mixture from cranberry pistachio biscuit mix
1/2 cup (125 mL) cold butter, cubed
Cranberries and pistachios from cranberry pistachio biscuit mix
1 cup (250 mL) buttermilk
1 egg
1 tsp (5 mL) grated lemon rind
1 egg
1 tbsp (15 mL) granulated sugar
Preparation:
Pour flour mixture from Cranberry Pistachio Biscuit Mix into bowl; using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in cranberries and pistachios from mix.
In separate bowl, whisk together buttermilk, egg and lemon rind. Pour over flour mixture and stir with fork to form soft, slightly sticky ragged dough.
On floured surface, press dough into ball; knead gently 10 times. Pat into 10- x 7-inch (25 x 18 cm) rectangle; cut into 12 squares. Place on parchment paper-lined or floured rimless baking sheet. Lightly beat egg; brush over tops. Sprinkle with sugar.
Bake in centre of 400°F (200°C) oven until golden, 12 to 15 minutes.
Additional Information
Tags:
Breads (Loaves, Buns, Rolls); Eggs; Cheese/Other Dairy; Grains; Fruits; Bake; Christmas;
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