2 cups All-Purpose Flour                               1/2 cup Soft Butter

4 tsps.  Baking Powder                                 2/3 cup Sour Cream

½ tsp. Cream of Tartar                                ½ cup Whole Berry Cranberry Sauce

2 tsps. Sugar

1/2 tsp. Salt



  1. Adjust oven racks to positions 2 & 4 and turn oven to 450 degrees; lightly grease two baking pans
  2. Combine the Flour, Baking Powder, Cream of Tartar, Sugarand Salt in a medium size mixing bowl.
  3. Place the leftover Cranberry Sauce in a sieve or strainer placed over a bowl and allow the excess liquid to drain.
  4. Cut the Butter into the Flour with a pastry blender until the mixture looks like coarse cornmeal.
  5. Add the Sour Cream and stir with a fork until all the Flour is moist.
  6. Stir in the Cranberry Sauce.
  7. Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds.
  8. Roll out to 1/2” thickness; cut out with round or square biscuit cutters.
  9. Place on the prepared pans and bake for 12 – 14 minutes or until golden brown.

YIELD:     12 Biscuits

Note;  The strained liquid from the Cranberrie may be combined with sparkling water or wine and used as a delicious spritzer.

Straining the Cranberry Sauce



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