If you’ve been searching for a way to whip up cranberry orange swim biscuits, you’re in the right place! These biscuits combine the tartness of cranberries with the bright kick of orange, creating a comforting treat anyone can enjoy.
This recipe focuses on preventing dense, dry biscuits and addresses proper mixing, rise, texture, and browning for Cranberry Orange Swim Biscuits success.
I often find myself in a rush, whether it’s on a busy weeknight or when friends swing by unexpectedly. It’s frustrating when a recipe doesn’t come together easily, but this one always shines. I appreciate that it takes just about 30 minutes from start to finish, allowing me to quickly serve something fresh and tasty.
These cranberry orange swim biscuits are soft, fluffy, and perfect for sharing. The combination of fresh cranberries and orange zest offers a unique twist that stands out from the usual biscuit recipes. If you want to try something a bit different, check out my recipe for strawberry biscuits!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as a primary ingredient.
- The recipe contains butter and buttermilk, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of sugar and flour content.
- The recipe is nut-free as it contains no tree nuts or peanuts.
- This recipe is not dairy-free because of butter and buttermilk included in the ingredients.
Why You Will Love This Recipe
- Bright, Fresh Flavor The combination of cranberries and orange zest brings a lively taste to these swim biscuits. You get the tartness of cranberries paired with the citrusy brightness that’s hard to resist.
- Quick and Easy Preparation With just 15 minutes of prep time, you can whip these up in no time. They’re perfect for those busy mornings or when unexpected guests pop by.
- Great for Seasonal Gatherings These biscuits shine during the holidays or at summer barbecues. Their vibrant colors and flavors make any meal feel festive and inviting, creating memorable moments around the table.
- Soft and Flaky Texture The method of cutting in cold butter ensures each bite has a tender, flaky consistency. This texture surprises many who try them, turning a simple biscuit into a real treat.
How to Make Cranberry Orange Swim Biscuits
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Delicious cranberry orange swim biscuits made with fresh cranberries and orange zest, perfect for any occasion.
Ingredients
- 2 cups (240 g) all-purpose flour, use fresh and good quality
- 3 tablespoons (38 g) granulated sugar, fine is preferable for even mixing
- 1 ½ teaspoons (6 g) baking powder, ensure freshness
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (6 g) kosher salt
- Zest of 1 medium orange, finely grated avoiding white pith
- ½ cup (113 g) unsalted cold butter, high-fat, cut into pieces
- 1 cup (240 ml) buttermilk
- 1 cup (100 g) fresh or frozen cranberries, firm and bright (if frozen, add directly without thawing)
- Honey, for drizzling (approx. 1 tablespoon or 15 ml per biscuit recommended)
Instructions
- Step 1: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Step 2: In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, and orange zest until evenly combined.
- Step 3: Add cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the mixture until the texture resembles small crumbs. This step is essential for flakiness, as the butter’s pockets create steam during baking.
- Step 4: Gently fold in fresh or frozen cranberries and buttermilk into the flour mixture, stirring just until combined. Do not over-mix; the dough will be sticky, which is expected for tender biscuits.
- Step 5: Drop the dough by roughly 1/3 cup (about 80 ml) portions—around 8 total—onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart to allow for expansion.
- Step 6: Place in the oven and bake for 12 to 15 minutes. Watch for a light golden color on top. If biscuits brown too rapidly, tent them with foil after 8 minutes to prevent over-browning while allowing baking to finish.
- Step 7: Remove biscuits from oven and serve warm with a drizzle of honey (approximately 1 tablespoon, or 15 ml, per biscuit) to balance the tartness of the cranberries.
Notes
- Room Temperature: Store biscuits in an airtight container for up to 2 days to maintain softness.
- Refrigeration: Keep in an airtight container in the fridge for up to 7 days to slow spoilage.
- Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If dough is too sticky to handle, dust lightly with flour (about 1 tablespoon or 8 grams at a time) while mixing.
- For better rise, bake biscuits within 5 minutes of mixing wet and dry ingredients.
- Use cold butter cut into small crumbs to create flakiness.
- If tops brown too quickly, tent with foil about 8 minutes into baking.
- Adding frozen cranberries directly to dough without thawing prevents excess moisture.
- Serve cranberry orange swim biscuits alongside warm soups such as butternut squash or creamy potato leek.
- Pair with a crisp arugula salad dressed with lemon vinaigrette or roasted Brussels sprouts for a balanced meal.
- Add biscuits to charcuterie boards or breakfast spreads featuring Greek yogurt, cottage cheese, or fresh fruit.
- Complement with toppings like orange marmalade, herbed cream cheese, honey, or maple syrup.
Nutrition
- Serving Size: 1 biscuit
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Use a good quality all-purpose flour for structure. Make sure it’s fresh for the best texture!
- Granulated sugar: This adds sweetness and helps with browning. A fine granulated sugar is best for even mixing and a light texture.
- Powdered sugar: Sifted before use, it gives a smooth finish to your biscuits. This makes the texture lighter and less grainy.
- Unsalted butter: Opt for high-fat butter, as this adds flavor and moisture. Make sure it’s softened but not melted to blend smoothly.
- Egg: One large egg at room temperature binds the ingredients together. It helps achieve that nice rise and texture.
- Buttermilk: This adds tanginess and moisture, keeping biscuits tender. For a substitute, mix plain milk with vinegar to sour it.
- Fresh cranberries: They add tartness and a burst of color. Choose firm, bright cranberries for the best flavor and texture.
- Orange zest: This enhances the orange flavor and adds brightness to your biscuits. Use a fine grater to avoid bitterness from the white pith.
- Vanilla extract: High-quality vanilla adds depth and warmth to the flavor. Stick to pure vanilla for the best taste!
- Baking powder: This helps your biscuits rise, creating a light texture. Make sure it’s fresh; check the expiration date!
Recipe Tips
- If cranberries are frozen, add them directly to the dough without thawing to prevent excess moisture in your cranberry orange swim biscuits.
- When the dough feels too sticky, lightly dust with flour, about 1 tablespoon at a time, while mixing to achieve the right consistency.
- For biscuits that rise better, place them in the oven immediately after dropping, within 5 minutes of mixing the wet and dry ingredients.
- If the tops of your biscuits brown too quickly, tent them with foil 8 minutes into baking to prevent burning while finishing cooking through.
- When serving, drizzle 1 tablespoon of honey over each biscuit warm for a delightful contrast to the tartness of the cranberries.
Serving Suggestions
Serve cranberry orange swim biscuits with a warm bowl of butternut squash soup or creamy potato leek soup. Include a fresh arugula salad with lemon vinaigrette or roasted Brussels sprouts for a balanced meal.
Add cranberry orange swim biscuits to a charcuterie board or cheese platter for a flavorful option. Use them in a breakfast spread alongside Greek yogurt or cottage cheese with fresh fruit.
Top with a drizzle of honey or maple syrup for a touch of sweetness. Serve with a side of orange marmalade or a herbed cream cheese spread for added flavor.
Recipe variations
- You can use dried cranberries instead of fresh ones to vary texture and flavor in your cranberry orange swim biscuits. Add ¾ cup dried cranberries for the same tart burst.
- Add 1 teaspoon cinnamon or ½ teaspoon ground ginger along with orange zest to bring warmth to the biscuits’ taste. Use 1 ½ teaspoons baking powder for proper rising.
- Either buttermilk or plain yogurt can be used to add moisture to the dough. If using yogurt, use the same 1 cup measurement as for buttermilk.
- If doubling the recipe, drop 16 equal portions of 1/3 cup each on two baking sheets spaced an inch apart. Bake each sheet at 450°F for 12, 15 minutes. This works well with Garlic Herb Butter Swim Biscuits as a savory side.
Save This Recipe!
How to Store?
To keep your cranberry orange swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days, keeping the biscuits soft and ready to eat.
Refrigeration: Place in an airtight container in the refrigerator for up to 7 days to maintain freshness while slowing spoilage.
Freezing: Wrap biscuits individually in plastic wrap, place in a freezer bag for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Cranberry Orange Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
