Рецепт Cranberry Cocktail Biscuits

by Sandra

These Cranberry Cocktail Biscuits have a secret ingredient that you may find out of place but trust me it works. Soon it will be holiday time and these little nuggets are perfect for entertaining a few people or a crowd. They are baked in a mini muffin tin and melted vanilla ice cream is the secret ingredient. The other really neat thing is that you can bake the biscuits ahead of time and then assemble them when you’re ready. Disclaimer; I received a product to use in this post. The views expressed here are entirely my own. Read my Disclosure Policy here. I’ll be checking my local Meijer Store to make sure they have the cranberries in stock. If not I will order them directly from Cape Cod Select. Print Cranberry Cocktail Biscuits Author: Sandra Lee Garth Recipe type: Appetiser Cuisine: American Prep time:  Cook time:  Total time:  Serves: 24   Keep a stash of these Cranberry Cocktail Biscuits stashed in the freezer for a quick appetizer for your anytime or holiday guests. Ingredients 2 cups Self-Rising Flour ¼ cup cold butter (cut into pats) or shortening ½ cup of buttermilk ¼ to ⅓ melted vanilla ice-cream 3 slices of ham, cut to fit biscuits 1 cup Cape Cod Select Frozen Cranberries, chopped 5 ounces honey goat cheese, softened Chopped chives (optional) Softened butter for spreading (optional) Instructions Preheat the oven to 425°F and prepare a 24 cup mini muffin pan for nonstick baking. Place the flour in a bowl and using a pastry blender or your hands, work in the butter just until crumbs are the size of large peas. Next, gently stir in the chopped cranberries. Add the ½ cup of buttermilk and stir, followed by ¼ cup of the melted vanilla ice cream. If the dough is too dry add a tablespoon of melted ice cream at a time until the mixture holds together and leaves the sides of the bowl, taking care, not to overwork it. Scoop the dough into small balls and placed into prepared mini muffin pan. Top each biscuit/muffin with melted butter if desired. Bake for 10 to 14 minutes, or until they're a light golden brown. Cool on a wire rack until they come to room temperature. When cooled, split each mini biscuit and spread or pipe softened honey goat cheese on each half. Add small pieces of ham to the bottom half of biscuit and then add top half and sprinkle with chopped chives if desired. Store any leftovers in the refrigerator. Wordpress Recipe Plugin by EasyRecipe 3.5.3251   Follow Cape Cod Across Social Media Pinterest Twitter Facebook Instagram Share this:ShareEmailTweetPrintLike this:Like Loading... Related