Cranberry Pistachio Biscuits
Cranberry Pistachio Biscuits
Photography by Matthew Kimura
This recipe makes 12 servings
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 |
These biscuits start with our Cranberry Pistachio Biscuit Mix, which can be packaged in stackable metal canisters and makes a wonderful hostess gift.
Ingredients
- Cranberry Pistachio Biscuit Mix Recipe
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- 1 tsp grated lemon rind
- Topping:
- 1 egg
- 1 tbsp granulated sugar
Preparation
Cranberry Pistachio Biscuit Mix recipe
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.
- Keywords : Breakfast; Brunch; Cranberries; Buttermilk; Bake; Eggs;
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