Sour Cream Cranberry Biscuits -TSLC - Copy - CopyThese Sour Cream Cranberry Biscuits are wonderful with ham and even better with country ham.  They are great to serve for breakfast with your favorite jams and jellies or honey.  The fresh cranberries make these biscuits and they are perfect for the holidays. Make small ones and serve as appetizers with ham, too.

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons butter, softened

2 teaspoons orange zest, Optional

3/4 cup buttermilk

1/4 cup honey

1 cup sour cream

1/2 cup chopped fresh cranberries

Whisk together the flour, salt, baking soda and baking powder. Cut in the butter until resembles coarse crumbs. Add orange zest, buttermilk, honey and sour cream. Mix with spoon. Fold in the cranberries. Turn out onto a well floured surface, add enough flour to where you can knead the dough and  pat dough out or roll out to about 1/4 to 1/2 inch thick. Cut with biscuit cutter and place on sprayed baking sheet. Bake in preheated 425 degree oven 15 – 20 minutes until browned on top. Can brush tops with melted butter.  Makes 12 to 15 biscuits depending on size of your biscuit cutter. Enjoy!

Sour Cream Cranberry Biscuits -TSLC - Copy - Copy (2)

You might also like these other biscuit recipes on our site.

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