Step 1 of 15
One-Bowl Cranberry Cheddar Biscuits
Grease a high-sided 9-inch square pan with nonstick cooking spray. Line the bottom with parchment paper or dust with flour, shaking out any excess. Set aside.
PRO TIP The biscuits will rise higher if they're baked snugly touching one another in a high-sided pan.
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Step 2 of 15
One-Bowl Cranberry Cheddar Biscuits
Place the flour, baking powder, baking soda, salt, and pepper in a large mixing bowl and whisk to combine.
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Step 3 of 15
One-Bowl Cranberry Cheddar Biscuits
Cut the butter into small cubes and add to the bowl. Using a pastry blender, fork and knife, or your hands, rub butter into flour mixture until it resembles coarse meal.
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Step 4 of 15
One-Bowl Cranberry Cheddar Biscuits
Add the milk and gently stir until a shaggy dough forms.
PRO TIP Easy does it! For the most tender biscuits, combine wet and dry ingredients gently, mixing just until evenly blended.
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Step 5 of 15
One-Bowl Cranberry Cheddar Biscuits
Coarsely chop the cranberries.
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Step 6 of 15
One-Bowl Cranberry Cheddar Biscuits
Add the cheese and cranberries to the dough and stir just until evenly distributed.
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Step 7 of 15
One-Bowl Cranberry Cheddar Biscuits
Lightly flour a work surface. Turn the dough out of the bowl onto the flour and knead it gently a few times until it's no longer crumbly and the dry and wet bits are fully integrated. If the dough is at all sticky, lightly flour your work surface again.
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Step 8 of 15
One-Bowl Cranberry Cheddar Biscuits
Gently pat the dough into a rectangle about 1 1/4-inches thick. Dip a 3-inch biscuit cutter into some flour. Cut the biscuits by cutting straight down without twisting for the tallest biscuits. Place in the prepared baking pan so they touch snugly. Gather the scraps, pat out again, and cut as needed.
PRO TIP No biscuit cutter? Use a drinking glass to cut the rounds.
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Step 9 of 15
One-Bowl Cranberry Cheddar Biscuits
Wrap the pan of biscuits in plastic wrap and freeze for 2 hours or up to 1 month. (To store longer than 2 hours, transfer frozen biscuits to an airtight container or bag.) You can skip this step if you don't have time (the biscuits won't need as long to bake).
PRO TIP Freezing the biscuits helps them keep their shape during baking. You can keep freeze them for up to 1 month to bake whenever you like.
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Step 10 of 15
One-Bowl Cranberry Cheddar Biscuits
Preheat the oven to 425°F.
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Step 11 of 15
One-Bowl Cranberry Cheddar Biscuits
Whisk the egg and salt together in the same measuring cup that you used to measure the milk. Brush the biscuits with egg wash. Sprinkle with the sea salt.
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Step 12 of 15
One-Bowl Cranberry Cheddar Biscuits
Bake the biscuits on middle rack of oven for 5 minutes.
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Step 13 of 15
One-Bowl Cranberry Cheddar Biscuits
Reduce oven temperature to 400°F. Continue baking until biscuits are well browned, 30-35 minutes.
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Step 14 of 15
One-Bowl Cranberry Cheddar Biscuits
Check to see that biscuits are done. Remove from oven or add time as needed.
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Step 15 of 15
One-Bowl Cranberry Cheddar Biscuits
Let the biscuits cool slightly, then serve with butter.
