Cranberry-orange Biscuits Mix
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A dry mix of self-rising flour, sugar, cranberries, pecans and orange peel. Pack it in a jar or cellophane bag, then stir in cream and milk to bake drop biscuits.
Ingredients
- 3 cups self-rising flour
- 1/2 cup granulated sugar
- 2/3 cup sweetened dried cranberries
- 1/3 cup chopped pecans toasted
- 4 teaspoons dried grated orange peel
Equipment
- mixing bowl
- mason jars
- baking sheet
Directions
- Stir the flour, sugar, cranberries, pecans, and orange peel together in a large bowl.
- Pour into a jar or cellophane bag and close it tightly.
Notes
Add when baking: 1 cup whipping cream, 1/2 cup milk, sugar for sprinkling (optional). Preheat oven to 450°F; grease a baking sheet. Stir the full mix with the cream and milk until just combined. Drop spoonfuls onto the sheet; sprinkle with sugar if desired. Bake 10 to 12 minutes, until lightly golden.
Storage: dry mix airtight in a cool, dry place up to 2 months. Leftovers covered in fridge 3 to 4 days; frozen up to 2 months. Don’t eat raw dough.
Nutrition
Serving: 79g | Calories: 261kcal | Carbohydrates: 39g | Protein: 4.4g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 11mg | Potassium: 82mg | Fiber: 1.5g | Sugar: 15g | Vitamin A: 313IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1 cup whipping cream, 1/2 cup milk; not counted (no amount given): sugar for sprinkling (optional); whipping cream counted as heavy cream, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
