These delightful cranberry raisin drop biscuits are a quick and easy treat, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
Lightly grease a baking sheet or line it with parchment paper.
Using parchment paper makes cleanup easier.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Mixing dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or your fingers to incorporate the butter quickly to keep it cold.
Stir in the dried cranberries and raisins.
Coating the dried fruits in flour prevents them from sinking during baking.
In a separate bowl, beat the milk and egg together with a fork.
Beating the egg and milk together ensures a smooth mixture.
Add the milk and egg mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the biscuits tender.
Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures evenly sized biscuits.
Sprinkle the tops with coarse sugar.
The sugar topping adds a delightful crunch.
Bake in the preheated oven for 13-15 minutes, or until the biscuits are golden brown.
Check for doneness by looking for a golden color and a firm texture.
Remove from the oven and let cool on a wire rack before serving.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve warm or at room temperature, and enjoy!
Pair with tea or coffee for a delightful treat.
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