Festive Biscuit Strips
|Self rising flour||2 Cup (32 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Cold butter||3⁄4 Cup (12 tbs) (No Substitutes)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped cranberries||1⁄4 Cup (4 tbs) (Fresh Or Frozen)|
|Chopped orange||1⁄4 Cup (4 tbs) (Navel Type)|
|Crushed pineapple||1⁄4 Cup (4 tbs), drained|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs) (1/4 Cup Red And 1/4 Cup Green)|
|Confectioners' sugar||1⁄2 Cup (8 tbs)|
In a bowl, combine flours and cinnamon.
Cut in butter until mixture resembles coarse crumbs.
Gradually add milk, stirring with a fork until mixture forms a soft dough.
Fold in the cranberries, orange, pineapple and cherries.
Turn onto a lightly floured surface; knead 4-5 times.
Pat into a 13-in x 9-in rectangle.
Cut into 3-in x 1-in strips; place on greased baking sheets.
Bake at 425° for 11-15 minutes or until golden brown.
Combine icing ingredients; drizzle over strips.