These Eggnog Cranberry Biscuits are so flaky, buttery, and perfect for a Christmas morning breakfast!
So do you have that one (or maybe several) dishes you make around Christmas time? These biscuits are a definite must for us each Christmas morning! Everyone looks forward to this simple tradition of warm, buttery, flaky biscuits which a hint of spiced eggnog and dried cranberries. I do not revert to a grain-free variation, only because the taste is just not the same. However, I do now use a gluten-free flour in place of all-purpose flour which works perfect every time!
Even if you’re not 100% on board with eggnog, you can be 100% on board with these biscuits! Heavy cream is replaced with the sweetened spiced eggnog, and a few other spices are added to enhance the flavor. Not a ton of sugar, but the perfect amount of sweetness. They don’t have an overpowering eggnog taste, just a simple spiced Christmas taste. These pair perfectly with a cup of coffee or tea as you open presents on Christmas morning.
We love these delectable little biscuits so much, that my kids have decided to add a new tradition with them. This year we’ll be Christmas caroling to a few families in our neighborhood. Tis the season to get a ton of cookies and sweets, but instead we’ll be giving a box of these biscuits. They are so easy to make that the kids can do the entire thing themselves. Another bonus is they can be made ahead, frozen, and de-frosted on those busy mornings you need them the most.
I do use biscuit cutters in this recipe, but you can also cut them into any shape using a cookie cutter. A great idea to get the kids involved in baking. Serve warm (you can re-heat from frozen), with some butter.
Eggnog Cranberry Biscuits
- 2 cups gluten-free flour or all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 stick butter cut into small pieces
- 3/4 cup eggnog
- 1/2 cup dried cranberries
- Preheat your oven to 375 degrees.
- In a large bowl, mix together dry ingredients (flour through spices).
- Begin to cut in the butter. You can use a pastry knife, fork, or even a food processor. You want the mixture to be crumbly.
- Mix in eggnog, and create a thick dough. Knead gently with your hands to incorporate all dry ingredients. Gently fold in cranberries.
- Roll out the dough on parchment paper or a floured surface to approximately 1 inch thick. Using biscuit cutters or cookie cutters, cut into shapes. Place on a cookie sheet.
- Bake for 15-17 mins (depending on oven) until biscuits are very lightly golden.
- Remove from oven, let sit for another 3-5 minutes. Butter and serve warm!