If you’re looking for a bright and delicious twist on classic biscuits, the Cranberry Orange Swim Biscuits Recipe is an absolute must-try. These biscuits bring together the zesty brightness of fresh orange zest and the tangy burst of cranberries, creating a cozy yet vibrant flavor perfect for breakfast or an afternoon snack. Light, flaky, and wonderfully moist thanks to the cold butter and buttermilk, they are easy to whip up and guaranteed to brighten any table with their cheerful color and irresistible aroma.
Ingredients You’ll Need
These ingredients are wonderfully simple but incredibly important. Each one plays a key role in building the biscuits’ tender texture, vibrant flavor, and golden crust that will have you coming back for more.
- All-purpose flour (2 cups / 240 g): Opt for fresh, good quality flour to create a light, fluffy base for your biscuits.
- Granulated sugar (3 tablespoons / 38 g): Fine sugar is ideal to blend smoothly, adding just the right touch of sweetness.
- Baking powder (1 ½ teaspoons / 6 g): Make sure your baking powder is fresh for those perfect rising, fluffy biscuits.
- Baking soda (½ teaspoon / 2 g): Works in harmony with buttermilk to give an extra boost of lift.
- Kosher salt (1 teaspoon / 6 g): Balances all the flavors and enhances sweetness and zest.
- Orange zest (Zest of 1 medium orange): Finely grated zest, without the bitter white pith, adds fragrant citrus brightness.
- Unsalted cold butter (½ cup / 113 g): High-fat and cold, it’s key to flaky layers by creating steam pockets as it bakes.
- Buttermilk (1 cup / 240 ml): Provides moisture, tenderness, and a subtle tang that complements the cranberries beautifully.
- Fresh or frozen cranberries (1 cup / 100 g): Firm, bright, and bursting with tartness; if using frozen, add them frozen to keep the dough from getting too wet.
- Honey (approx. 1 tablespoon / 15 ml per biscuit): For drizzling on top, its sweetness balances the tart cranberries perfectly.
How to Make Cranberry Orange Swim Biscuits Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to 450°F (232°C) and lining a baking sheet with parchment paper. This simple step ensures your biscuits bake evenly and don’t stick, giving you a perfect golden crust that’s easy to transfer and serve.
Step 2: Mix Dry Ingredients Together
Whisking flour, sugar, baking powder, baking soda, kosher salt, and the bright orange zest together in a medium bowl ensures every bite has consistent flavor and rise. The zest adds a fresh citrus zing that makes these biscuits so memorable.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mix and use a pastry blender or your fingertips to work the butter until the mixture looks like coarse crumbs. This is where the magic of flaky layers begins—those bits of butter will melt in the oven, creating pockets of air and tenderness.
Step 4: Fold in Cranberries and Buttermilk
Slowly fold in your cranberries and buttermilk using a gentle touch. Overmixing is the enemy here because a sticky dough means your biscuits will stay soft and tender after baking. The cranberries add bursts of tart juiciness that brighten every bite.
Step 5: Portion Out the Dough
Drop the dough by generous 1/3 cup portions onto the baking sheet, spacing them about an inch apart. This allows them to spread slightly and bake evenly without merging into one giant biscuit. You should get about 8 biscuits from this batch.
Step 6: Bake to Golden Perfection
Pop your baking sheet into the oven and bake for 12 to 15 minutes until the tops turn a light golden color. Keep an eye on them—if they brown too fast, tent with foil after 8 minutes to avoid burning while finishing the bake.
Step 7: Drizzle with Honey and Serve Warm
The final touch? A warm drizzle of honey on each biscuit, about one tablespoon, to mellow the tart cranberries and add a luscious sweetness that makes these Cranberry Orange Swim Biscuits truly irresistible.
How to Serve Cranberry Orange Swim Biscuits Recipe
Garnishes
For a lovely presentation and added flavor, consider a light dusting of powdered sugar or a few fresh orange zest curls atop the honey-glazed biscuits. This adds an elegant glimmer and a hint of citrus aroma that’s so inviting.
Side Dishes
These biscuits pair wonderfully with a hot cup of tea, fresh fruit salad, or a creamy spread like mascarpone or whipped honey butter. For brunch, serve alongside scrambled eggs or a savory sausage to balance the sweet-tart flavors.
Creative Ways to Present
Try serving these biscuits warm with small bowls of honey and softened butter so guests can customize their bites, or slice them in half and use them as a base for mini breakfast sandwiches with cream cheese and smoked salmon for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cranberry Orange Swim Biscuits, keep them in an airtight container at room temperature for up to two days. To maintain their softness, you might consider wrapping them in foil and reheating gently before serving.
Freezing
These biscuits freeze beautifully. Place cooled biscuits in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag or container. They will keep up to three months, ready to warm up whenever a craving strikes.
Reheating
For the best texture when reheating, pop frozen or refrigerated biscuits in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through and slightly crisp on the outside. Avoid microwaving if you want to keep that fresh-baked flakiness.
FAQs
Can I use dried cranberries instead of fresh or frozen?
While dried cranberries offer a chewy texture and concentrated sweetness, they won’t provide the same juicy tart bursts that fresh or frozen cranberries do. If you use dried, consider reducing added sugar slightly to balance sweetness.
Is it okay to substitute orange juice for the zest?
Orange zest delivers concentrated citrus oils that really brighten the biscuit flavor, which juice alone won’t replicate. You could add a tablespoon of juice to the buttermilk for extra moisture, but don’t skip the zest for the true Cranberry Orange Swim Biscuits experience.
Can I make this recipe vegan?
To veganize this recipe, you can swap butter for a plant-based alternative and use a vegan buttermilk substitute, like almond milk mixed with a teaspoon of vinegar. Keep in mind the texture may vary slightly, but it will still be delicious.
What if I don’t have buttermilk on hand?
A quick homemade buttermilk substitute is simple: add one tablespoon of lemon juice or white vinegar to a cup of regular milk, stir, and let it sit for 5 to 10 minutes. This will mimic the acidity and tang perfectly in the recipe.
Why are these called Swim Biscuits?
The playful name “Swim Biscuits” is a nod to their fluffy texture that’s almost like floating on water—the lightness, moist crumb, and juicy cranberries create a delightful, “swimming” sensation on your palate that’s hard to forget.
Final Thoughts
I can’t recommend the Cranberry Orange Swim Biscuits Recipe enough if you want to impress with a biscuit that feels both comforting and surprisingly fresh. They’re simple, quick, and bursting with flavor, perfect for cozy mornings or delightful afternoon treats. Give this recipe a try, and I promise you’ll have these beauties on repeat in your baking lineup!
Print
Cranberry Orange Swim Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these tender and flaky Cranberry Orange Swim Biscuits, bursting with fresh cranberries and zesty orange flavor. Perfectly sweetened with a touch of honey drizzle, they make an ideal breakfast treat or afternoon snack.
Ingredients
Dry 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
Wet Ingredients
- 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)
Topping
- Honey, for drizzling (approx. 1 tablespoon or 15 ml per biscuit recommended)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, and orange zest until evenly combined.
- Incorporate Butter: 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.
- Add Buttermilk and Cranberries: 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.
- Portion the Dough: 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.
- Bake: 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.
- Serve: 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
- Use cold unsalted butter for best flaky texture.
- Do not over-mix the dough to keep biscuits tender.
- If using frozen cranberries, add them straight from the freezer to prevent bleeding color.
- Honey adds sweetness that complements the tart cranberries—adjust amount as desired.
- Baking time may vary slightly depending on your oven; look for light golden tops.
