Cranberry Orange Biscuits

Special equipment

baking sheets, whisk, pastry brush,

Ingredients

serves makes 12 biscuits, active time 15 minutes, total time 30 minutes

• 1 packed tablespoon orange zest from about 1 orange
• 1/3 cup sugar
• 2 cups flour
• Scant 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup dried cranberries
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla
• 1 tablespoon butter, melted

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Line two baking sheets with parchment paper. In a small bowl, rub together orange zest and sugar until fragrant; set aside.
   
2. In a large bowl, whisk together flour, baking powder, and salt until combined. Stir in sugar and cranberries.
   
3. Add heavy cream and vanilla extract and stir until combined (I find this to be easiest using my hands.)
   
4. On a lightly floured surface, pat dough down into 3/4-inch thick circle. Use a 1-inch biscuit cutter to cut out circles. Place circles on baking sheets. Brush each biscuit with melted butter. Bake until golden on top and just cooked through, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.