Servings: 8 servings
Cranberry Shortcake is made with juicy, sweet-tart cranberries, flaky buttermilk biscuits, and topped with a dollop of whipped cream. Even better, the prep for this dish is as easy as it is delicious!
- 8 count can large buttermilk biscuits
- 6 tablespoons unsalted butter melted
- ½ cup granulated sugar
Preheat oven according to package instructions and line a baking sheet with parchment paper.
Dip each biscuit into the melted butter and then into the sugar to coat evenly on all sides.
Place 2 to 3 inches apart on the baking sheet and bake according to package directions.
Usually, there are two baking options, I like the use the one that yields bigger biscuits, which usually means a slightly longer baking time.
While biscuits are baking, combine all ingredients in a saucepan and cook over medium-high heat and bring to a boil.
Reduce to a simmer for 15 minutes stirring occasionally, berries should start to burst.