Sunday, November 28, 2010
Like jelly or jam, it can last a while in the refrigerator, but eventually there's no more turkey left to pair it with, and you've got to find another use for it or get rid of it.
These biscuits are so good, you might want to make more cranberry sauce, just to make more biscuits. I used my own homemade cranberry sauce, but any chunky cranberry sauce will do.
The pan you choose for baking your biscuits will determine the type of crust they will have. If you bake on a cookie sheet, leaving room between them, they will have a crisp exterior. If you bake them in a cake pan, close together, they will have a soft, tender exterior. A dark pan, like a cast iron skilled will produce a darker top and bottom.
Cranberry Yogurt Biscuits
2 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup Greek-style yogurt
1/2 cup cranberry sauce
1/2 cup milk, divided.
Preheat the oven to 450 degrees.
Combine the flour, salt, and baking powder in a bowl and whisk to combine.
In another bowl, combine the yogurt, cranberry sauce, and 1/4 cup milk.
Make a well in the center of the flour and pour the wet mixture into the well. Stir, starting at the center and pulling flour into the wet mixture, just until all the flour is moistened and the dough pulls away from the sides of the bowl. If there is still unmixed flour, add milk, as needed, so that it all is incorporated. If it seems too wet, you can add more flour during shaping.
Flour your work surface and turn the dough out, and sprinkle a little bit of flour on top of the dough. Fold the dough in half and shape it into a circle, then pat it down until it's about 3/4 inches high. Brush excess flour from the top.
Dip your biscuit cutter (or cookie cutter, or a thin-edged glass) in flour and cut circles from the dough and place them on your chosen pan. When you have cut all the biscuit, gently re-form the scraps and cut more biscuits. These will be a little tougher than the first batch, but still good.
Bake at 450 degrees for 10-15 minutes, depending on the size of your biscuits, until lightly browned. When they're done, you can brush the tops with melted butter, if desired. These are best served freshly baked and warm, but are fine at room temperature or reheated.