|1||cup cranberries, coarsely chopped|
|1/2||cup Sugar In The Raw®, divided|
|1||tablespoon grated orange peel|
|1 ¾||cups all-purpose flour|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|5||tablespoons cold butter|
|3/4||cup low-fat buttermilk|
Preheat oven to 375°.
In a small bowl combine the cranberries, 6 tablespoons Sugar In The Raw® and grated orange peel. Toss well. Set aside.
In a large bowl, combine the flour, baking powder, salt and baking soda. Stir to mix well. Cut in the butter until the mixture resembles coarse corn meal. Add the cranberry mixture, tossing to combine. Add the buttermilk, mixing lightly.
Turn the dough onto a lightly floured surface. Knead 8 to 10 times. Pat dough to 1-inch thickness. Cut with 2-inch round cutter.
Arrange biscuits on an ungreased baking sheet. Sprinkle biscuits with remaining 2 tablespoons of Sugar In The Raw®. Bake 20 to 25 minutes until golden. Serve warm.
Per Serving (1 biscuit): 86 calories, 2 g protein, 16 g carbohydrate, 3 g fat (2 g saturated fat), 1 mg cholesterol, 213 mg sodium.