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Cranberry Biscuits

I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California

18 ServingsPrep: 40 min. + rising Bake: 10 min.

Ingredients

1-2/3 cups warm milk (70° to 80°)
2 eggs
3 tablespoons butter, softened
3/4 cup mashed potato flakes
1/4 cup sugar
2 teaspoons salt
1-1/4 teaspoons ground cinnamon
1 teaspoon grated orange peel
4 cups bread flour
1 tablespoon active dry yeast
1 cup dried cranberries
ORANGE GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons orange juice
3 tablespoons chopped dried cranberries, optional

Directions

In bread machine pan, place the first 10 ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed). Just before final kneading (your machine may audibly signal
this), add cranberries.
When cycle is completed, turn dough onto a lightly floured surface.
Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness.
Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15-in. x

2 of 2

Cranberry Biscuits (continued)

Directions (continued)

10-in. x 1-in. baking pan. Cover and let rise in a warm place until
almost doubled, about 40 minutes.
Bake at 375° for 10-15 minutes or until golden brown. For glaze,
combine confectioners' sugar and enough orange juice to achieve a
glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped
cranberries if desired. Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (1 slice) equals 198 calories, 3 g fat (2 g saturated fat), 32 mg cholesterol, 306 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.