Cranberry Oatmeal Biscuits With Orange

CRANBERRY OATMEAL BISCUITS  

You can omit the cranberries here if you don’t like them. Leftovers are a lovely nibble with a cup of tea.

1 cup (250 mL) all-purpose flour
½ cup (125 mL) rolled oats
½ cup (125 mL) dried cranberries
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¼ cup (60 mL) cold unsalted butter, cubed
¼ cup (60 mL) cold milk
1 large egg
1 tbsp (15 mL) honey

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine flour, oats, cranberries, baking powder and salt in a food processor and pulse until oats and cranberries are chopped. Add butter and pulse until the texture of coarse bread crumbs.

Beat milk, egg and honey together. Add to the processor and pulse until just combined. Using a heaping ¼-cup (60-mL) measure, divide oat mixture into 6 portions and place onto prepared baking sheet. Flatten slightly.

Bake 12 to 14 minutes or until golden and flaky.

Makes 6 biscuits

Orange Hollandise Sauce

Make sure the butter is hot for this easy hollandaise—this cooks the egg yolks to thicken them and blends in more easily.

2 tbsp (30 mL) orange zest
¼ cup (60 mL) fresh orange juice
3 tbsp (45 mL) lemon juice
2 egg yolks
Salt and freshly ground pepper to taste
¾ cup (175 mL) hot melted butter

Blend together orange zest and juice, lemon juice, egg yolks and salt and pepper in a blender until combined. With the blender running, slowly drizzle in melted butter. Sauce should be thickened and smooth. Transfer to a thermos to keep warm if not using right away.

Serves 4