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Cranberry Cinnamon Nut Biscuits

I love this time of year because cranberries are every where and this is a perfect recipe to use that leftover whole cranberry sauce from Thanksgiving dinner. 

2 cups self-rising flour
3 tablespoons sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans (or walnuts)
1/3  cup oil
2/3 cup milk
2/3 cup leftover whole cranberry sauce
¼ cup orange juice
4 ounces cream cheese, room temperature
1 cup powdered sugar
¼ cup (1/2 stick) butter, room temperature
½ teaspoon vanilla extract
1-4 tablespoons milk



Preheat oven to 375 degrees. Mix dry ingredients in mixing bowl.   In separate bowl add oil and milk, don’t stir and then pour slowly in seasoned flour, kneading as your add liquid.  Roll out and cut biscuits or shape with your floured hands. Place biscuits in cast-iron skillet and bake 10-12 minutes until tops are golden brown.

While biscuits are baking, on low temperature heat leftover cranberry sauce in a sauce pan with orange juice, stirring frequently.

Mix cream cheese and butter in a bowl with a mixer until well blended.  Add flavoring and mix.  Slowly add powdered sugar and milk one tablespoon at a time until you have the constancy you want for glaze.

After biscuits are cooked, cut open and top with cranberry sauce and the drizzle on cream cheese glaze.

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