Cranberry Orange Tea Biscuits Recipes

CRANBERRY BISCUITS

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.

CRANBERRY ORANGE BISCUITS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 400°F. Line two baking sheets with parchment paper. In a small bowl, rub together orange zest and sugar until fragrant; set aside.
• In a large bowl, whisk together flour, baking powder, and salt until combined. Stir in sugar and cranberries.
• Add heavy cream and vanilla extract and stir until combined (I find this to be easiest using my hands.)
• On a lightly floured surface, pat dough down into 3/4-inch thick circle. Use a 1-inch biscuit cutter to cut out circles. Place circles on baking sheets. Brush each biscuit with melted butter. Bake until golden on top and just cooked through, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

CRANBERRY ORANGE TEA BISCUITS

Steps:

• blend all dry ingredients. put oranges, water eggs and vanilla in a jar and shake to break up oranges. add dry ingredients. use ice cream scoop and drop on a cookie sheet. bake at 350F for 10-15 minute.

CRANBERRY ORANGE ICED TEA

Steps:

• In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
• Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice.
• Refrigerate until well chilled.
• Pour over ice in tall glasses.

CRANBERRY-ORANGE TEA BREAD

Steps:

• Preheat oven to 350°; grease and flour an 8x4 inch loaf pan.
• In the bowl of a food processor fitted with a steel blade, combine the cranberries and sugar; pulse to coarsely grind; set aside.
• In a big bowl, combine the flour, baking powder, spices, and salt; add in the orange zest and walnuts; toss to blend.
• In a small bowl, combine the orange juice and eggs; beat with a whisk until frothy; add in vanilla and cranberry mixture; stir to combine, then pour over dry ingredients and drizzle with melted butter.
• Stir with a large spatula just until the batter is moistened and the cranberries are evenly distributed.
• Pour batter into loaf pan; bake in the center of oven for 45-50 minutes, until a pick comes out clean.
• The top of the loaf should be crusty and golden.
• Turn loaf out of pan onto a rack, then turn it right side up to cool completely.
• Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

ORANGE TEA BISCUITS

Steps:

• In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
• Cut in butter until crumbly.
• Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
• Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
• Cut the dough with a 3" cookie round.
• Brush biscuits with milk.
• Dip sugar cube in orange juice and press into top of biscuit.
• Bake on greased cookie sheet at 450 degrees.
• for 13 - 15 minutes.