You say biscuits! I say cookies! It does not matter at all so long as we all have this recipe for scrumptious cranberry chocolate miniature biscuits.
Serve them warm with hot tea or with chocolate butter for a richer taste. They are perfect for breakfast, snack, or appetizer.
The recipe calls for nonfat buttermilk, but you can easily substitute it, like I did, with nonfat plain yogurt on a one-to-one ratio.
Don’t have any yogurt? Try adding a teaspoon of vinegar to a cup of milk, and let it sit for 10 or 15 minutes. Voila! You now have a cup (and a teaspoon) of buttermilk.
|All purpose flour||3¾ cups|
|Baking powder||2 Tbsp|
|Granulated sugar||3 Tbsp|
|Unsalted butter||8 Tbsp|
|Chill and cut into small pieces|
|Nonfat buttermilk||1¼ cups|
|Dried cranberries||1½ cups|
|Soak in water for 2-3 hours, drain well|
|Semisweet mini chocolate chips||6 oz.|
They are best if served immediately. Otherwise, these irresistible sweets will keep for a couple of days in a seal plastic container. Warm them for 5 minutes in a 325 degree F. oven before serving.