I often daydream about opening a bakery. These are just daydreams now that I’ve worked in bakeries and know how back-breaking it really is. But! In my bakery daydreams, I open a biscuit bakery. Just biscuits and coffee. More specifically, really good biscuits and really good coffee. One kind of biscuit, new everyday, and dark drip coffee. In my dreams, my biscuit bakery is on a sunny little side street. People walk up to a little counter, and I hand them their daily biscuit and coffee. I’m also really well-rested and my feet never ever hurt in these fantasies… so that’s pretty nice.
Who knows, maybe one day my biscuit bakery daydreams will become a reality. I should probably keep making biscuits. You know… just in case.
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We’ve spent a lot of time talking about biscuits on this blog. For real. You know what’s up.
Cold butter is cut into flour and such. An egg is beaten with buttermilk and added to the dry buttery mixture. Stir it together. Add the toppings. Coax the dough into a disk. Cut out rounds. Brush. Sprinkle. Oven. AND EAT!
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I’m not humble about my biscuit skills. The rest of my life could be on its head, but daaang can I throw down a biscuit. I urge you to consider making some biscuits this weekend. Cranberry or otherwise. Caramelized Mushroom and Onion Biscuits are perfect for winter. Maple Blueberry Biscuits for breakfast! Feta and Chive Sour Cream Biscuits because… more cheese please!
Original Photography Shot with the Canon EOS 6D Digital SLR. The perfect multimedia solution.
These biscuits are buttery soft and slightly sweet. The fresh cranberries and lemon zest add the perfect amount of tang. I love that these biscuits are studded with pink and feel festive. They’re really great with a sweet cup of morning coffee, but they’d also be great served alongside a roasted chicken dinner (maybe just skip the sugar on top). Buttery, festive and versatile. Well well well. I like us.
Fresh Cranberry and Meyer Lemon Biscuits
makes 10 to 12 biscuits
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of ground ginger
3/4 teaspoon salt
1/4 cup granulated sugar
3/4 cup cold unsalted butter, but into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 cup fresh cranberries, coarsely chopped (you can used thawed and drained berries from the freezer although the scones will have a more pink color)
1 teaspoon Meyer lemon zest
1 beaten egg for brushing the tops of the scones before baking
turbinado or granulated sugar for sprinkling on top before baking
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, baking powder, baking soda, pinch of ginger, salt, and sugar. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the cranberries and zest.
Turn out onto a floured board and knead about 10 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with buttermilk and sprinkle with sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm. Biscuits are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
Kathy H
I think I just found the perfect morning-after-Christmas recipe to go with my egg casserole! Have you read the cookbook Biscuit Bliss by James Villas? It’s a wonderful collection of biscuit recipes!
Alanna
These have holidays written all over them! I imagine waking up to a white Christmas, PJs on, cup of hot coffee in hand, and one of these babies.
Vicki Bensinger
I think you should open some sort of bakery. Maybe just a morning bakery where people have to wait in line for all your luscious goodies before they’re gone. With doors open from 6:30-9:00am and that’s it! I think it would be a smash hit.
I love these cranberry lemon biscuits. They sound light, delicate and tasty!
Jessica (bakecetera)
i really hope you at least inspire someone to open a biscuit and coffee place! preferably within a 1 minute vicinity of my home. i cannot wait to try these out over the holidays!! what a perfect breakfast.
Nina Khosla
I love your pics! The set-ups are so gorgeous. Do you have any basic or plain biscuit recipe for us biscuit beginners?
Katrina @ Warm Vanilla Sugar
These are totally dreamy joy!!
gracebeekman
These look so refreshing! Perfect with a cup of coffee! :)
http://sometimesgracefully.com
Gry
They look absolutely fantastic. I have a daydream of opening up a bakery, too, but then I start thinking about how much work it really is…..
Alli
Joy- your endless list of cranberry and biscuit recipes makes me completely happy! I hope you are able to open that bakery one day, I am down for sweet or savory biscuits any time!
Baker Bettie
I have a similar fantasy about a gourmet cookie shop. Just cookies. Just my dark chocolate and toasted pecan cookies and 1 other flavor every day. But like you, I know how lovely day dream land is, and how actually stressful and sweaty real world biscuit/cookie shop would be.
I want want of those biscuits so bad right now! Get into my mouth! Seriously, so pretty.
alwaysaddmorebutter
I have a bookstore/bakery/coffee shop fantasy that I indulge in from time to time. The bakery only makes croissants, muffins, & scones and one special item each week that coincides with whatever book I’m featuring. I lead a rich fantasy life. I would definitely come to your biscuit bakery though – especially for one of these little jobbies. Yum!
Carlinne @Cook with 2 Chicks
I am sitting here with my coffee wishing I had one of these biscuits to go along with it. Or at least your bakery to buy one. I hope I can still find fresh cranberries; I HAVE to make these.
Belinda@themoonblushbaker
Cranberries are always my favorite berry in biscuits. I could see myself day dreaming away like you with one of these fluffy beauties.
This really calls for celebration when you make biscuits/scones as lovely as this.
Kezia
I would definitely come and visit your bakery, Joy! I love cranberries in biscuits – although in the UK I we call them scones instead of biscuits:)
Annie Home Baker
If the UK calls biscuits, “scones,” then what do you call “cookies?” I love making scones and interested to know what the difference is between a biscuit and a scone.
Averie @ Averie Cooks
I hope the biscuit bakery dreams manifest one day! And any bakeyr with great drip coffee is an automatic hit. It’s easy to make coffee drinks with a ton of artificial syrups and such, but a great drip coffee is unbeatable. Kind of like these biscuits! Perfect & pinned