Cranberry Biscuits

Double Fudge Brownie Murder

**Cranberry Biscuits** is the eleventh recipe featured in Double Fudge Brownie Murder

Preheat oven the 425 degrees F., rack in the middle position.

## Ingredients

* 3 cups all-purpose flour ***(pack it down in the cup when you measure it.)***
* 2 teaspoons cream of tartar ***(this is important)***
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup salted butter ***(1 stick, 4 ounces, 1/4 pound)***

* 8 ounces package cream cheese, softened ***(I used Philadelphia in the silver box)***
* 2 large eggs, beaten ***(just whip them up in a glass with a fork)***
* 1 cup sour cream ***(8 ounces)***
* 1/2 cup milk ***(see Hannah's 1st Note)***
* 1/2 cup sweetened dried cranberries ***(I use Craisins)***

**Hannah's 1st Note: Sometimes you may need to add more or less milk so that all the ingredients combine in a wet/dry mixture that's about the consistency of cottage cheese. I've made these biscuits several times and I've never had to use less or more than a half-cup of milk. I don't think you'll have to adjust it either, but you can if you need to.**

* FIRST STEP
	+ Prepare your baking sheets by spraying them with Pam or covering them with parchment paper. If your baking sheets are small, you many need to prepare 2 sheets since this recipe makes 12 very large biscuits.

* SECOND STEP
	+ Use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.
	+ **Hannah's 2nd Note: If you have a food processor, you can use it for the first step. Cut 1/2 cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade in an on-and-off motion until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the next step.**

* THIRD STEP
	+ Stir in the softened cream cheese. Add the beaten eggs and the sour cream in that order. Mix everything all up together.
	+ Add the milk and stir until everything is thoroughly combined.
	+ Sprinkle in the sweetened dried cranberries and mix them in thoroughly.

* FOURTH STEP
	+ Use a soup spoon to drop the biscuits by rounded spoonful onto the baking sheet(s) you've prepared. Leave at least an inch and a half clearance between each biscuit.
	+ Once the biscuits are on the baking sheet(s), wet your fingertips and shape them into nice-looking rounds. ***(I leave mine slightly irregular so everyone will know that they haven't come out of a paper tube in the refrigerated section of the Red Owl.)***

* FIFTH STEP
	+ Bake the biscuits at 425 degrees F. for 12 to 14 minutes, or until they're golden brown on top.
	+ Cool the biscuits for at least 5 minutes on the cookie sheet, and then remove them with a metal spatula. Serve them in a towel-line basket so that they stay warm.

Yield:  Makes 12 large biscuits that everyone will love, especially if you use them to accompany ham, pork, or turkey!

**Hannah's 3rd Note: If there are any leftover biscuits, store them in a plastic bag at room temperature. They're wonderful for breakfast the next day. All I do is split them, toast them, and slather them with butter.**

**Lisa's Note: I'm going to try these for turkey sandwiches the day after Thanksgiving. I think Herb will love them!**