Cranberry Lemon Biscuits

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 2/3 cup granulated sugar

  divided use (or more if desired)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 8 oz. lemon Greek yogurt

  (I used 8.8-ounces lemon skyr Icelandic yogurt)
• 1 large egg
• 1/4 cup salted butter

  melted (1/2 stick)
• 1 tsp. grated lemon peel
• 1 cup fresh cranberries
• 1 cup powdered sugar
• 1 3/4 tbsp. lemon juice
• 1 tsp. grated lemon peel

Instructions

• 1 Preheat oven to 400°.
• 2 Spray two small cookie sheets or one extra large cookie sheet with cooking
  spray.
• 3 In a small bowl, place washed cranberries and 1/3 cup granulated sugar.
• 4 Stir to combine and set aside.
• 5 In a large mixing bowl, combine the flour, remaining 1/3 cup granulated sugar,
  baking powder, baking soda and salt.
• 6 In a small mixing bowl, combine the lemon yogurt, egg, melted butter and lemon
  peel.
• 7 Add cranberry/sugar mixture to yogurt mixture.
• 8 Add yogurt mixture to dry ingredients and stir until no crumbs remain at the
  bottom of the bowl.  
• 9 Drop dough by using a ¼ cup cookie scoop, two- to three-inches apart onto
  prepared baking sheets.
• 10 Bake at 400° for 15-18 minutes, or until biscuits are lightly browned.
• 11 Remove from oven.
• 12 Allow biscuits to cool on cookie sheets about 5 minutes before removing to wire
  cooling rack.
• 13 Add glaze. 
• 14 Combine glaze ingredients in a small bowl with a whisk.
• 15 Drizzle over biscuits. 

Nutrition Info