The sweet-tart cranberry almond compote is tamed by the fluffy richness of the biscuits. For a twist, instead of topping the compote with a dollop of lightly sweetened whipped cream, try cr?me fra?che or whipped mascarpone. Toast almonds in a skillet over medium heat, shaking the pan often, for about 5 minutes, while the cranberry mixture is cooking.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2012
MethodIn saucepan over medium-high heat, bring cranberries, sugar, orange zest, orange juice, cinnamon stick and 3/4 cup water to boil. Reduce heat to medium; simmer, stirring occasionally, until mixture is slightly thickened and cranberries pop, about 15 minutes. Stir in almonds. Transfer to bowl; let cool. Discard cinnamon stick and orange zest.
Biscuits: Meanwhile, in large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Drizzle in buttermilk; toss with fork until combined. Turn dough out onto lightly floured surface. Knead 8 to 10 times, or just until dough comes together. Pat or roll out to 3/4-inch (2 cm) thickness.
Using 2-1/2-inch (6 cm) round cutter, cut out biscuits, rerolling scraps once. Arrange biscuits on parchment paper–lined baking sheet.
Topping: Brush biscuit tops with buttermilk; sprinkle with sugar. Bake in 400 F (200 C) oven until puffed and golden, 8 to 10 minutes.
Whipped Cream: Meanwhile, in large bowl, whip cream with sugar. Slice biscuits horizontally in half; sandwich compote and whipped cream between halves.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 244 mg
- Sugars 18 g
- Protein 7 g
- Calories 396.0
- Total fat 23 g
- Potassium 209 mg
- Cholesterol 49 mg
- Saturated fat 11 g
- Total carbohydrate 42 g
- Iron 13.0
- Folate 26.0
- Calcium 9.0
- Vitamin A 15.0
- Vitamin C 7.0