Aunt Sally’s Famous Cheddar Cranberry Biscuits
From “Aunt Sally”, Sally Muller
Aunt Sally has been making these biscuits for 35 years from the same recipe card.
Yield: 12 thick (1 inch) biscuits or 24 (½-¾ inch) thick biscuits
Ingredients
3 cups buttermilk biscuit mix
1 ½ (6 ounces) sharp cheddar cheese, grated
¾ cup milk
¾ cup fresh cranberries, halved (to cut tartness, do ¼ cup craisins and ½ cup fresh cranberries)
1 Tablespoon sugar (optional)
Instructions
In large bowl combine biscuit mix, cheese. Add milk and stir til the dough cleans the bowl. Consistency will be like damp play dough.
Fold in cranberries and sugar. Knead dough a few times on heavily floured surface til a smooth ball.
Roll out dough to ¾ inch thickness and cut.
Place on greased cookie sheet. Bake at 450° F for 10 - 12 minutes til lightly brown.
Enjoy the tradition!
Notes:
Don’t let these be sticky.
Cut the cranberries by hand (do it the day before so they don’t get mushy (don’t let them sit in room temperature). The best taste when it is bigger. Put them in the fridge until you put them in the flour. (If you leave them out then your biscuits will turn pink).
I used to put sugar in it (but Aunt Sally doesn’t do that anymore).
When I bake them (I don’t let them get really brown or at the bottom) if you are gonna put them into the oven again to heat up.
If you put them in a microwave you want the biscuits to be a little brown on the top.
Makes at least 24 (depends on size).
Don’t let it get too thin or too thick.
If you leave them out for more than a couple of days they will get moldy (put them in the freezer to stay fresh).
Dried cranberries are ok (the fresh is best) or a mix of dried and fresh
But a bag of fresh cranberries to put it in your freezer.
