Ingredients
- 2 cups all-purpose flour
- 1 + ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cold butter cubed
- ½ cup dried cranberries whole or rough chopped
- ½ cup whole milk or heavy cream
- ½ cup full-fat sour cream
- 1 tablespoon finely chopped fresh basil
- 1 - 2 tablespoons melted butter for brushing over tops
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly butter if you don't have parchment.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
- Cut the butter into the dry ingredients using a pastry blender or two knives scissor fashion until the mixture resembles coarse crumbs. Add the cranberries and toss.
- In a small bowl stir together the milk, sour cream and basil.
- Make a well in the center of the flour mixture and add the milk mixture. Use a wooden spoon to stir just until the dough sticks together.
- Dump the dough out onto a lightly floured surface, flour your hands and knead about 10 times or until dough holds together.
- Pat or roll out the dough to ½-inch thickness. Cut with a 2" biscuit cutter and place on the baking sheet 2 inches apart. Brush the tops with half the melted butter.
- Bake for 12 to 15 minutes or until golden brown around the edges and puffy. Brush the tops again with the remaining butter.
Nutrition
Serving: 1grams