Festive Biscuit Strips Recipe
Ingredients
| Rising flour | 2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Cold butter | 3/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Cranberries | 1/4 Cup (16 tbs), frozen | |
| Navel orange | 1/4 Cup (16 tbs), chopped | |
| Crushed pineapple | 1/4 Cup (16 tbs), drained | |
| 1/4 cup chopped red maraschino cherries | ||
| 1/4 cup chopped green maraschino cherries | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs) (ICING:) | |
| Milk | 4 Teaspoon (ICING:) | |
Directions
In a bowl, combine flours and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Gradually add milk, stirring with a fork until mixture forms a soft dough.
Fold in the cranberries, orange, pineapple and cherries.
Turn onto a lightly floured surface; knead 4-5 times.
Pat into a 13-in x 9-in rectangle.
Cut into 3-in x 1-in strips; place on greased baking sheets.
Bake at 425° for 11-15 minutes or until golden brown.
Combine icing ingredients; drizzle over strips.
Serve warm.
Cut in butter until mixture resembles coarse crumbs.
Gradually add milk, stirring with a fork until mixture forms a soft dough.
Fold in the cranberries, orange, pineapple and cherries.
Turn onto a lightly floured surface; knead 4-5 times.
Pat into a 13-in x 9-in rectangle.
Cut into 3-in x 1-in strips; place on greased baking sheets.
Bake at 425° for 11-15 minutes or until golden brown.
Combine icing ingredients; drizzle over strips.
Serve warm.
Chef
