Sugar In the Raw
Stevia In the Raw
Perfect for dessert – even better for breakfast.
fresh or frozen cranberries, coarsely chopped
1/2 cup (125 mL)
SUGAR IN THE RAW® Natural Turbinado Sugar, divided
1 tbsp (15 mL)
grated orange peel
1 3/4 cups (425 mL)
Robin Hood® Original All Purpose Flour
2 tsp (10 mL)
1 tsp (5 mL)
1/2 tsp (2 mL)
1/3 cup (75 mL)
3/4 cup (175 mL)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Combine cranberries, 6 tbsp (90 mL) sugar and grated orange peel in small bowl. Set aside.In a large bowl, combine flour, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse meal. Add the cranberry mixture and toss to combine. Add the buttermilk and mix until a soft dough forms.
Turn the dough onto a floured surface. Knead 8-10 times. Pat dough to 1” (2.5 cm) thickness. Cut with 2” (5 cm) round cutter. Arrange biscuits on sheet. Sprinkle with remaining 2 tbsp (30 mL) sugar. Bake in preheated oven 20 to 25 minutes until golden brown. Serve warm.