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Iced Dried Cherry Biscuits
Iced Dried Cherry Biscuits
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Buttery cherry biscuits drizzled with icing are irresistibly flaky and delicious. Avoid peeking while baking for perfectly risen and browned biscuits.
Ingredients:
  • 2 1/4 cups flour, plus more for rolling
  • ¾ cup coarsely chopped dried cherries
  • 1 tablespoon baking powder
  • 1 ½ teaspoons orange zest, plus more for garnish
  • 1 teaspoon fine sea salt
  • 1 stick (8 Tbsp.) very cold butter
  • 3/4 cup full-fat Greek-style yogurt
  • 1/2 cup very cold orange juice, or more as needed
Instructions:
  • Preheat the oven to 425°F (218°C) and prepare a large baking sheet with parchment paper.
  • Combine flour, dried cherries, sugar, baking powder, orange zest, baking soda, and fine sea salt in a large bowl, mixing well with a whisk.
  • Grate a whole stick of butter over the flour mixture with a box grater. If the butter begins to soften, coat it in flour again before grating. Use your fingers to combine the butter with the flour mixture until it resembles coarse crumbs.
  • Combine yogurt and orange juice in a small bowl, then add to the flour mixture. Gently fold until the dough comes together. It should be moist but still crumbly. If the dough is too dry, mix in more cold orange juice, 1 tablespoon at a time, until fully moistened.
  • Place dough on a lightly floured surface. Gently knead a few times until dough is cohesive. Sprinkle with flour and pat to a 3/4 inch thickness. Cut into four equal parts, stack, press down, and shape into a rectangle. Repeat three times, adding flour when necessary.
  • Using a 2 1/2- to 3-inch biscuit cutter, cut out biscuits from the dough. Gently knead together any scraps, pat to 3/4-inch thickness, and cut more biscuits. Place them on a baking sheet, ensuring they are barely touching.
  • Bake for 15 to 16 minutes until tops are golden brown and crisp. Allow to cool on the baking sheet for 5 minutes before serving.
  • Combine powdered sugar, milk, and 1/8 teaspoon sea salt in a bowl until icing is smooth. Drizzle over biscuits and sprinkle with additional orange zest for a delightful finishing touch.
  • Store in an airtight container for up to 3 days, or chill for up to 1 week. To reheat, bake at 375 degrees F (190 degrees C) for about 10 minutes.

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