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
Scale
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.
