Description
These Cranberry Orange Breakfast Biscuits are a delightful combination of juicy cranberries and zesty orange, creating a perfect balance of sweet and tart. The biscuits are flaky and buttery, with a crispy exterior that gives way to a soft, tender interior, making each bite a sensory delight.
Ingredients
Scale
- Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Add-ins:
- 1 cup fresh or frozen cranberries, chopped
- 1/4 cup orange juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mix the buttermilk, orange zest, vanilla extract, and orange juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped cranberries gently.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
- Cut into squares or use a biscuit cutter to shape the biscuits.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Make-ahead: You can prepare the dough a day in advance and refrigerate it. Just bake when ready to serve.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Substitutions: For a dairy-free version, use coconut milk and vegan butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 6 grams
- Sodium: 200 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 20 milligrams
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