Cranberry Buttermilk Biscuits

      Here's a very tasty biscuit recipe to put on your holiday baking list.  Not as sweet as a scone, these tangy biscuits are made with only four ingredients and can easily come together at camp or at home.  I snuggled 14 small biscuits closely together in my 10 inch oven and they baked for 20 minutes with 10 coals in a ring around the bottom and 24 on the lid.  I used a full cup of buttermilk as I prefer a wetter batter that can be dropped into my oven but if you like to roll and cut your biscuits add a little less liquid for a stiffer dough.  For a real treat, serve them with softened butter and orange marmalade.

Cranberry Buttermilk Biscuits
2 1/2 cups Bisquick or your favorite biscuit mix
2/3 to 1 cup buttermilk
2 Tblsp brown sugar
1 cup dried cranberries, chopped

     Lightly oil or spray dutch oven.
     In large bowl, combine Bisquick, brown sugar and dried cranberries.
     Make a well in center of Bisquick mixture.
     Gradually add buttermilk, stirring with a fork until a soft ball of dough forms.
     Dropping by spoonfuls, place biscuits closely together in prepared dutch oven.
     Lightly brush tops with more buttermilk.
     Bake at 425 degrees for 20-22 minutes or until golden brown.
     Serve hot; makes 14 small biscuits.

Drop spoonfuls of dough into well oiled dutch oven

Bake at in a hot oven for 20 minutes or until golden brown

Flaky, tangy biscuits that can be made in no time flat