Cranberry Tea Biscuits
Source: Doctor’s Review
1 c. (250 ml) fresh or frozen cranberries
¼ cup + 2 tbsp granulated sugar
2 cups all-purpose flour
2 tbsp baking powder
½ tsp salt
1/3 cup butter, softened
2/3 cup milk
Preheat oven to 425°F (220°C).
Coarsely chop cranberries. Toss with ¼ cup sugar and set aside.
In a medium bowl, blend flour, remaining sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture is size of small peas. Stir in cranberries. Add milk at once, stirring with a fork to make a soft dough.
Knead 10 times on lightly floured surface. Roll out or pat into log. Cut into 12 circles and place on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly browned. Serve warm.