Baby Biscuits with Cranberry Conserve & Pumpkin Whipped Cream

Don’t get me wrong, I like a big slab of pie as much as anyone,  but sometimes a heavy dessert is just too much.   These adorable petite biscuits manage to pack all the tart, sweet, warm flavors of the season into a few bites.  They make a perfect  addition to your holiday dessert table. and a light treat after a huge festive meal. 

Baby Biscuits with Cranberry Conserve & Pumpkin Whipped Cream
1 stick butter
2 cups flour
2 tsp baking powder
1 1/4 cups buttermilk
Cinnamon and Sugar to sprinkle on top

Preheat oven to 375 degrees. Mix together flour and baking powder in a large bowl.  Cut in cold butter until the mixture resembles coarse crumbs using hand pastry blender, food processor or stand mixer. Do not over mix.    Scoop out 24  lumps of dough (approx 2 Tbs) onto an ungreased baking tray leaving an inch between.  Bake until light brown and cooked through, about 15 minutes.

Cranberry Conserve
3 cups Cranberries
1/2 cup Water
1/4 cup Orange Juice
1 1/2 cups Sugar
1 tsp Lemon Zest
1 Cinnamon Stick
1/2 cup Chopped Walnuts

Combine all ingredients except nuts in a large saucepan.  Heat slowly to a boil. Boil one minute and then lower heat and cook until thickened (about 15 minutes).  Remove cinnamon stick, stir in nuts and allow mixture to cool slightly then refrigerate.

Pumpkin Whipped Cream
1 cup Heavy Cream
3 Tbs Pumpkin Puree
2 tsp Confectioners Sugar
Dash of Cinnamon

Assembling the Dessert
Split cooled biscuits, spread a bit of the whipped cream on bottom half of biscuit, top with small dollop of cranberry conserve, carefully replace the top of the biscuit and serve right away.


One response to “Baby Biscuits with Cranberry Conserve & Pumpkin Whipped Cream

  1. Sounds absolutely fabulous, thanks for the recipe.

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