Cranberry-Cornmeal Biscuits

From Good Housekeeping

Photo by Ann Stratton

Active time: 15 minutes

Total time: 30 minutes plus cooling

Makes 12 biscuits

1 1/4 cups cornmeal

3/4 cup all-purpose flour

1/2 cup dried cranberries

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. salt

4 Tbsp. (1/2 stick) butter or margarine, melted

3/4 cup milk

1. Preheat oven to 400°F. Grease large baking sheet.
2. In medium bowl, stir cornmeal, flour, cranberries, sugar, baking powder, and salt until combined. Stir in butter, then milk just until mixture forms soft dough.
3. Drop dough by scant 1/4 cups, 2 inches apart, on prepared baking sheet. Bake biscuits 15 minutes, or until golden. Cool biscuits slightly on wire rack to serve warm or cool completely to serve later. 

Make it Ahead: Wrap cooled biscuits in foil in a single layer. Leave at room temperature overnight or freeze up to 1 month. To warm, place in 325°F. oven for 5 minutes.