Cranberry Pecan Biscuits

Chef Azuki's Little BeaN made cranberry jelly for Thanksgiving.  He only needed the cranberry juice; however, Chef Azuki didn't want to just throw the cranberries away.  She heard her mother's voice telling her "mottainai" which translates into "what a waste".  So today we made biscuits for breakfast with those "saved" cranberries.

Little BeaN's part in cranberry preparation:

Ingredients:

The cranberries: (what little BeaN did)
1 bag of cranberries (12 oz)
1 1/4 C sugar
1/2 C water
1/2 C orange juice


Directions:  Boil until the cranberries pop!  Drain the juice and use this for the Cranberry Jelly.
Save the drained cranberries for mama, Chef Azuki.

Cranberry Pecan Biscuits

Ingredients
2 1/4 C Bisquick
2/3 C almond milk
1 C of Little BeaN's drained cranberries or 1 C dried cranberries
1/2 C chopped pecans

Directions:
Preheat oven to 400 degrees
Mix together Bisquick mix and almond milk together on low speed for 1 minute
Fold in cranberries and chopped pecans
Place 1 Tbsp scoops of mixture on un-greased pan or cookie sheet
Bake in the oven for 7-9 minutes depending on your oven
Remove when golden brown

These morsels were wonderful for breakfast.  You can even add a little butter on them if you want.
We had them fresh out of the oven with hot coffee.  They would be delicious with a holiday meal also.  I loved the pecans and cranberries mixed together. The nutty and sweet flavors danced in my mouth.

BeaNspiration:  Don't waste anything, it's "mottainai"!