Cranberry Orange Biscuits

These were a tasty little breakfast treat eaten either by themselves or served warm with butter.  I altered the original recipe called cinnamon breakfast biscuits form my Better Homes and Garden Cookbook.  They were very easy to make and had a great flavor and texture especially with the orange glaze I made for the tops.  The outsides had a great crisp edge and the middles had a great soft texture like a traditional breakfast biscuit.  I've posted my adapted recipe for you to try and enjoy.

Cranberry Orange Biscuits

1 3/4 Cup all-purpose flour
1/4 Cup unprocessed wheat bran
2 Tbsp granulated sugar
1 Tbsp baking powder
Zest of one large orange (about 1 tsp)
1/4 tsp salt
1/2 Cup shortening
2/3 Cup buttermilk, shaken
1/2 Cup dried cranberries
For Glaze:
1/2 Cup powdered sugar
2-3 tsp orange juice, or juice from half a squeezed orange

1) Preheat oven to 450F and line a baking sheet with parchment paper
2) In a medium bowl combine flour, wheat, sugar, baking powder, orange zest, and salt
3) Using a pastry blender or two knives, cut in shortening into flour mixture until it forms coarse crumbs
4) Make a well in the center of flour mixture and add buttermilk and cranberries all at once
5) Stir with a fork until just moistened
6) Turn dough onto a lightly floured surface and knead for about 10 or 12 strokes, until dough is nearly smooth
7) Pat dough until 1/2 inch and cut out 2 1/2 inch size with a biscuit cutter (or I used my 1/4 Cup measuring cup upside down to cut biscuits)
8) Bake for 10-12min or until tops are golden then cool on wire rack and serve warm
For Glaze:
9) Stir together powdered sugar and enough juice to desired consistancy and drizzle over warm biscuits and enjoy!