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Cranberry-White Chocolate Cornmeal Tea Biscuits

  • Servings: 36
  • Course: Dessert

A little cornmeal gives these cranberry-dotted sweet biscuits a nice crunch. If you like, choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown as a substitute. Follow package directions to use product amount equivalent to 1/4 cup brown sugar. To store, layer the biscuits between parchment paper in an airtight container. The pieces of parchment paper will keep each cookie from sticking to the others. Cover and seal. Store at room temperature for up to 3 days or freeze for up to 3 months.

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  • Nonstick cooking spray
  • 1/2 cup dried cranberries, coarsely chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 4 ounces white baking chocolate (with cocoa butter), chopped
  • 1 egg white, lightly beaten
  • 1 8-ounce carton light dairy sour cream
  • 3 tablespoons fat-free milk
  • Parchment paper


Step 1

Preheat oven to 375 degrees F. Coat a cookie sheet with parchment paper; set aside. Place cranberries in a bowl; add enough boiling water to cover. Let stand for 5 minutes; drain well. Meanwhile, in a bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in drained cranberries and white chocolate. Make a well in the center of the flour mixture.

Step 2

In a bowl, combine egg white, sour cream, and milk. Add egg white mixture all at once to flour mixture. Using a fork, stir until combined. Drop dough by well-rounded teaspoons 2 inches apart onto prepared cookie sheet.

Step 3

Bake for 9 to 11 minutes or until edges are lightly browned and tops are set. Transfer biscuits to wire racks and let cool.

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