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Rosemary Biscuits with Cranberries

Rosemary Biscuits with Cranberries

Who doesn’t love a little Rosemary ~ and even better, a recipe with Rosemary ~ give these Rosemary Biscuits with Cranberries and go and never look back…use your leftovers for slider sandwiches with your favorite turkey lunchmeat.

Ingredients

6.75 Ounces All Purpose Flour (about 1 ½ cups)

½ Cup Old-Fashioned Rolled Oats

1 Tbsp Baking Powder

1 Tbsp Sugar

½ tsp Salt

4 Tbsp Butter, unsalted, chilled and cut into small pieces (Kerrygold is my absolute favorite)

½ Cup Dried Cranberries

2 tsp Rosemary, fresh and finely chopped

¾ Cup Buttermilk, nonfat and very cold

FIRST Combine Flour, Oats, Baking Powder, Sugar and Salt in a large bowl

SECOND Cut in the Butter two knives or a pastry blender (personally I don’t have one of these so I use two knives) until the mixture resembles coarse meal

THIRD Fold in the Cranberries and Rosemary

FOURTH Chill for 15 minutes

FIFTH Add Buttermilk to flour mixture and stir just until moist

SIXTH Turn the dough out onto a lightly floured surface

SEVENTH Knead gently until dough just comes together

EIGHTH Divide dough in half ~ wrap one half in plastic wrap and refrigerate

NINTH Roll remaining dough into a ½-inch thick 8 x 4” rectangle and dust the top of the dough with flour

TENTH Fold dough crosswise into thirds (as if folding a piece of paper into an envelope)

ELEVENTH Reroll dough into a ½-inch thick 8 x 4” rectangle (again)

TWLEFTH Dust the top of the dough with flour

THIRTEENTH Cut the dough with a 2” biscuit cutter to form 6 rounds, rerolling scraps as needed

FOURTEENTH Place dough rounds 1” apart on a baking sheet lined with parchment paper

Repeat steps NINTH through FOURTEENTH with remaining piece of dough (that is in the refrigerator)

FIFTEENTH Bake at 425 F for 12 minutes or until golden

Remove from pan and cool 2 minutes on wire racks

Makes 12 biscuits

Serve warm with your favorite hot tea or coffee ~ enjoy with breakfast, lunch or dinner

Bon Appetit!

This is yet another print and save recipe from 2016 ~ Cooking Light ~ from the kitchen of Maureen Callahan

Photo by Jennifer Pallian via Unsplash

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