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Nana's Rosemary Biscuits with Cranberries

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 11 mins
Total time 44 mins
Yield

Serves 12 (serving size: 1 biscuit)

From the Kitchen of…Maureen Callahan, Longtime Contributor "My Irish grandmother added fresh rosemary from the garden to her biscuits. We like to include cranberries for the best mini turkey sliders the next day--if there are any biscuits left over." When punching out dough rounds, avoid twisting the biscuit cutter, which will seal the edges and interfere with rising.

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 cup old-fashioned rolled oats
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons chilled unsalted butter (such as Kerrygold), cut into small pieces
  • 1/2 cup dried cranberries
  • 2 teaspoons finely chopped fresh rosemary
  • 3/4 cup very cold nonfat buttermilk

Nutrition Information

  • calories 129
  • fat 4.3 g
  • satfat 2.5 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 236 mg
  • calcium 91 mg

How to Make It

  1. Preheat oven to 425°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking powder, sugar, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Fold in cranberries and rosemary. Chill for 15 minutes. Add buttermilk to flour mixture; stir just until moist.

  3. Turn dough out onto a lightly floured surface; knead gently until dough just comes together. Divide dough in half; wrap 1 piece in plastic wrap, and refrigerate. Roll remaining dough into a 1/2-inch-thick (8 x 4-inch) rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2-inch-thick (8 x 4-inch) rectangle; dust top of dough with flour. Cut dough with a 2-inch biscuit cutter to form 6 rounds, rerolling scraps as needed. Place dough rounds 1 inch apart on a baking sheet lined with parchment paper. Repeat procedure with remaining piece of dough. Bake at 425° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.