Description
Delicious cranberry orange swim biscuits made with fresh cranberries and orange zest, perfect for any occasion.
Ingredients
Scale
- 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