Monday, May 2, 2016

Coco's Cranberry Crunch Biscuit Recipe

I had to name these biscuits after our sweet Coco bug. He loves 'em. They're his absolute favorite. Last year, I broke up several flavors of our biscuits and put them in a small pile in front of him. He sniffed and gobbled all of the Cranberry Crunch first. True story.

In a mixer or bowl combine 1 cup Skippy Natural Peanut Butter, 2 cups flour, 1 - 1 1/4 cup hot water, 3 teaspoons baking powder, 1/2 cup plain oats, and 1/2 cup chopped dried cranberries. Mix well.

The dough shouldn't be too sticky or too dry. Roll out to the same thickness as you would a pie crust. Make sure to flour the counter and the dough while you're rolling.

Use whatever cookie cutter you'd like, cut, and place on a cookie sheet. You can roll the dough over and over until you're out. Keep in mind, the dough will tighten up a bit after the 2nd roll. You'll want to roll the dough a little thinner and let sit for about a minute before cutting.

Our perfect temperature and time is 22 minutes at 350 degrees. That will vary depending on your oven. When done, they'll be a nice golden brown. Once cooled, they'll still be a little soft. Let them sit in a nice cool room for 24-48 hours to get them really crunchy. Or, you can serve when cooled as a softer baked biscuit.

These biscuits will keep for up to a month or more if stored in an airtight container. They freeze well.


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