A Holiday Breakfast: Biscuits and Cranberry-Walnut Butter

November 25, 2013 Updated: November 25, 2013

These biscuits are simply flaky perfection. They can be eaten plain or with the cranberry-walnut butter, jam, or honey. They are also delicious cut in half with sliced bacon tucked in between, or topped with an egg smothered in white or sausage gravy.

For an added seasonal touch, cut the dough with open-ended cookie cutter in the shape of maple or oak leaf, turkey, snowman, reindeer, Santa, snowflake, or gingerbread man. 

Whole Wheat Biscuits

250 ml (1 cup) all-purpose flour
175 ml (3/4 cup) whole wheat flour
15 ml (1 tbsp) baking power
2 ml (1/2 tsp) teaspoon salt
65 ml (5 tbsp) shortening or cold butter, cut into pieces
175 ml (3/4 cup) milk

Pre-heat oven to 230° C (450° F). In a medium-sized mixing bowl, combine flour, baking powder, and salt. Add shortening or butter and cut into the flour mixture using two knives or a pastry blender. When the mixture looks like coarse meal add the milk all at once, and give a quick stir just until the ingredients hold together. 

Turn the mixture onto a floured surface and form into a ball. Knead three or four times. Pat or roll the dough out to 1 to 2 cm (1/2 to 3/4-inch) thick. Cut out biscuits and place 2.5 cm (1-inch) apart on ungreased baking sheet. Bake 12-15 minutes until lightly browned. Makes about eighteen 5-cm (2-inch) biscuits with standard round cutter. 

Cranberry-Walnut Butter

5 ml (1 tsp) organic orange 
40 ml (3 tbsp) walnuts
40 ml (3 tbsp) dried cranberries
50 ml (4 tbsp) butter, slightly soft 
15 ml (1 tbsp) real maple syrup or 5 ml (1 tsp) honey
Small silicone ice tray or butter tray mould (optional)

Wash orange and pat dry. Peel small amount of orange rind (without white flesh as much as possible), and chop. In a small blender, food processor, or mill, finely grind rind, walnuts, and cranberries. In small bowl, mash together the cranberry mixture and butter. Stir in a small amount of maple syrup or honey. Press butter into a small silicone tray for individual servings. Freeze until needed. 

Biscuit recipe courtesy of Janet Majure, writer, editor, journalist, educator, and recipe developer. 
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