CRANBERRY BASIL CHRISTMAS BISCUITS – Tender savory biscuits speckled with chewy dried cranberries and fresh basil. With their festive colors they make the perfect Christmas biscuit.
The dough is made of all-purpose flour, baking powder, baking soda, salt, butter, heavy cream or milk and sour cream.
Whenever I use heavy cream in my biscuits they rise well with lots of layers so chose that over milk if you have it.
They’re the type of biscuits you roll out and cut with a biscuit cutter. If you don’t have a biscuit cutter you can use a very sharp knife and a glass. Cutting through the dough with a nice sharp edge will give you the best flaky layers and the best rise so it’s definitely worth it to invest in one.
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You can use the dried cranberries whole or rough chop them into smaller pieces. If you don’t have basil you can use another herb like rosemary, thyme or parsley – use 1/2 the amount.
I have a list of cranberry recipes a mile long to make over the next few weeks including these! They’re happening again.
They belong on everyone’s Christmas table.
CRANBERRY BASIL CHRISTMAS BISCUITS
Ingredients
- 2 cups all-purpose flour
- 1 + ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cold butter cubed
- ½ cup dried cranberries whole or rough chopped
- ½ cup whole milk or heavy cream
- ½ cup full-fat sour cream
- 1 tablespoon finely chopped fresh basil
- 1 - 2 tablespoons melted butter for brushing over tops
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly butter if you don't have parchment.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
- Cut the butter into the dry ingredients using a pastry blender or two knives scissor fashion until the mixture resembles coarse crumbs. Add the cranberries and toss.
- In a small bowl stir together the milk, sour cream and basil.
- Make a well in the center of the flour mixture and add the milk mixture. Use a wooden spoon to stir just until the dough sticks together.
- Dump the dough out onto a lightly floured surface, flour your hands and knead about 10 times or until dough holds together.
- Pat or roll out the dough to ½-inch thickness. Cut with a 2" biscuit cutter and place on the baking sheet 2 inches apart. Brush the tops with half the melted butter.
- Bake for 12 to 15 minutes or until golden brown around the edges and puffy. Brush the tops again with the remaining butter.