Cranberry drop biscuits

We're sitting at breakfast, Sally and I. We're having crispy sage and runny eggs and refried pinto beans smashed up with the first cherry tomatoes of the season from Ed & Betty at the Orleans farmers' market. We're listening to a story about smuggled art in the middle east and Sally's figuring out that her hands open and close at will and smearing yolk all over her face. 

I mop the bean juice and egg off my plate with a warm whole wheat/spelt/cranberry biscuit, and Sally polishes off her last pinto. I get up to clear the dishes and get a rag to clean her face,  and I'm pretty sure her little silver water cup is out of reach. Except it's not, and when I come back, there she is, holding onto the handle with five chubby little fingers, drinking politely. Good job! I say. I am amazed. She has never done this before. She stops, beams, then slams the cup down and water sprays all over the place.

We both grin; it's going to be a good day.


Since Sally was born, I have redoubled my efforts to avoid baking with all-purpose flour.  She isn't eating baked goods yet, but I figure I'd better improve my repertoire by the time she's ready. These biscuits are soft, crumbly, and delightfully full-bodied, with a touch of nutty sweetness from the whole grains.

1 and 1/2 cups whole-grain spelt flour
1 and 1/2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 sticks cold butter
1 and 1/3 cups whole milk or buttermilk
1/4 cup honey
2/3 cup fresh cranberries

Preheat the oven to 425 degrees F. 

Whisk together the flours, baking powder, baking soda, and salt in a mixing bowl. Cut in the butter and rub it into pea-sized bits with your fingers. Pour in the milk and honey and cranberries and stir until you have a wet dough. Add another splash of milk if needed. Use a spoon to drop 12-15 biscuits onto a baking sheet or two, and bake for about 15 minutes, or until golden brown on top.


A Plum By Any Other Name said...

I have had cranberries in my freezer since ... well ... November. And I've been itching to use them up. So thank you for posting this lovely biscuit recipe at a time when you could have posted about garlic scapes and pea shoots! ;)

Elspeth said...

we were having the same problem! still, still cleaning out that freezer.


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