Cranberry-Cheddar Biscuits
These easy biscuits are based on a recipe from the late, great baking doyenne, food writer and teacher, Marion Cunningham.
- 2 cups (240 grams) unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon EACH: kosher salt and cream of tartar
- 4 teaspoons baking powder
- 1/2 cup (4 ounces/8 tablespoons) salted cold butter, diced
- 1/4 cup (25 grams) fresh cranberries, finely chopped
- 1/4 cup (28 grams) grated or minced extra sharp Cheddar cheese
- 2/3 cup (150 grams) milk plus a little more as needed
Preheat oven to 425 degrees F (220C/Gas Mark 7) Set rack at center.
Stir together dry ingredients (flour, sugar, salt, cream of tartar, and baking powder) in a medium bowl. Add cold butter and using a pastry blender or two knives (you can use just your fingers or even do the whole thing in a food processor), cut in the butter until the butter is mostly blended and the mixture resembles fresh breadcrumbs. Stir in cranberries and cheese. Pour in the milk all at once and mix well with a fork without over-mixing, adding a little more milk if needed.
Turn the dough out onto a lightly floured board and knead a few times until dough comes together and is soft, smooth, and no longer sticky. Roll or pat out with fingers into a rectangle until it’s about ½-inch thick. Cut out biscuits with a 2 ½ -3-inch round cutter (or slice into squares with a knife) and place in a 10-inch pie plate or small baking pan. Bake about 15 minutes or until quite crispy and golden. Remove from oven and serve hot. Store in a gallon plastic bag for a day or two or in the refrigerator for a week.