Rosemary and cranberries are a match made in heaven. I first made these biscuits for Christmas 2003 and still make them whenever I roast a ham. They are great alone or as a base for a ham sandwich. The smell, fresh from the oven, is Mmmm…
Biscuits with cranberries and rosemary
2 cup all purpose flour
2 1/2 teaspoon baking powder
2 teaspoon sugar
1 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces
1/2 cup dried cranberries<
2 tablespoons fresh rosemary, finely chopped
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
In a food processor, combine flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture is well combined.
Place the mixture in a large bowl. Stir in cranberries, rosemary and buttermilk. Mix well. Mixture will be sticky. Transfer to a floured work surface. Dust hands with flour and knead dough about ten times or until smooth. Pat out until about 1/2 thick. Using a 2 inch biscuit cutter, cut out biscuits and place on prepared pan. Gather the scraps and repeat until all dough is used. Brush the top with beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool.
Makes about 14 biscuits.
(Recipe from the cookbook Very Cranberry by Jennifer Trainer Thompson)
I have made these dairy and egg free in the past, when those food allergies were an issue.
I have not yet tried to make these with gluten free flour.
Rosemary is beautiful in floral arrangements. Here, rosemary is paired with coneflowers, esperanza (Tacoma stans) and an ornamental pepper.