Description
Soft and flaky biscuits infused with cinnamon and tart dried cranberries, baked in a cast-iron skillet for a perfectly golden-brown crust.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1 cup cold buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- Preheat your oven to 425°F and grease a 10-inch cast-iron skillet with butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Use a pastry cutter or two forks to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Stir in the dried cranberries until they are evenly distributed throughout the dry ingredients.
- Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not over-mix.
- Spoon the dough into the skillet in 8 equal mounds, letting them touch slightly.
- Bake for 15 to 20 minutes or until the tops are golden brown and the edges are crisp.
- Remove from the oven and immediately brush the tops with melted butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American