Last week I spent a few days filling my freezer with cooked food. I’ve written several times about trying to keep my teenagers fed. It’s never ending. Someone is always asking, “What’s there to eat?”
While most people focus on freezer meals, I really focus on freezer snacks. I find that snacks can really make or break our grocery budget.
While rummaging around the freezer I found several bags of cranberries that I got on sale last November. I decided to make some cranberry lemon drop biscuits. I just made one batch the first day to see how everyone liked them. I knew they were a hit when Carl and Gabriel began hiding them from each other because each of them wanted to take them in his lunch the next day.
So the next day, we made 4 batches. I’m not sure how many are actually left.
- 1 ½ tbsp freshly grated lemon zest (or 2 tbsp dried zest)
- 2 ½ - 3 cups freshly ground whole wheat flour (start with 2 ½ )
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter, cut into pieces
- 1 ¼ cups fresh or frozen cranberries, chopped
- 1 egg
- ½ cup milk
Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, salt, butter and zest together until the mixture resembles course meal. Lightly mix in cranberries.
In another bowl, beat egg and add milk.
Add liquid to dry mixture and combine.
If mixture is too wet, add a little more flour.
Drop by spoonfuls onto lightly greased cookie sheet or cookie sheet lined with parchment paper.
Bake for 15-20 minutes, until lightly browned.
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