Bed and Breakfast Cranberry Biscuits

Total Time
Prep 20 mins
Cook 20 mins

These are a favorite at Hidden Falls, a Canadian Bed and Breakfast in Canmore, Alberta. They stay soft and moist!

Ingredients Nutrition


  1. Preheat oven to 375*F.
  2. Combine yogurt and egg in a small bowl. Set aside.
  3. In large bowl, stir together flour, baking powder, baking soda and salt. Cut in margarine until it looks like small peas.
  4. Stir in cranberries (or craisins), sugar and orange rind.
  5. Add yogurt/egg mix and stir to a soft dough. (it may seem a bit dry, but be careful about adding extra yogurt as it goes wet very easily).
  6. Roll or pat on floured surface to 3/4 inch thick, and then cut in circles, place on parchment paper on ungreased cookie sheet and bake 15-20 minutes.
  7. While still warm, brush tops with melted butter and dust with powdered sugar. Serve them with butter and jams on the side. Enjoy!


Most Helpful

Delicious! My only changes were to use butter ( I can't imaging using margarine) and topped with sugar crystals instead of powdered sugar. I used slightly defrosted cranberries which I cut in half before adding to the dough, I might increase the amount next time because we really enjoyed the flavor and there was room for more. I cut them scone style, and taste and texture wise they are more scone then biscuit. Thanks for a great recipe Sharon. Made for PRMT.

momaphet January 27, 2013

Mmmmm, what a pleasure these are. I used 2 cups of whole wheat flour and 3/4 of unbleached flour, Splenda in the scone dough instead of sugar and a drizzle of orange extract since I didn't have an orange to zest. For the top of the cut scones I used melted margarine and granulated sugar sprinkled on. Dee-licious.

Annacia April 29, 2010

This is the first time I made biscuits that were not from a can marked Pillsbury. What a treat and they were so easy to make. My kids did not care for the tartness of the cranberries. This just means they won't be wiped out in less than 24 hours and my wife and I can enjoy eating more than one. Thanks again for sharing

Chef Saskatchewan Bound November 22, 2009

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