If you’re craving a fresh twist on a classic treat, the Cranberry Orange Swim Biscuits Recipe is exactly what you need. This lively recipe combines the bright zest of orange with tart cranberries to create fluffy, irresistible biscuits with a hint of sweetness thanks to a final honey drizzle. Perfect for breakfast, brunch, or any cozy afternoon snack, these biscuits bring together simple ingredients in a way that feels both nostalgic and delightfully unexpected. You’ll love how the tart cranberries burst amidst the tender crumb, complimented beautifully by the citrus aroma that fills your kitchen.
Ingredients You’ll Need
All of the ingredients in this recipe are refreshingly straightforward and invite a balance of flavor and texture. Each element plays a pivotal role, from the flaky, buttery base to the lovely citrus brightness and juicy cranberries that make these swim biscuits truly special.
- 2 cups (240 g) all-purpose flour: Fresh and good-quality flour ensures the perfect biscuit structure and tender crumb.
- 3 tablespoons (38 g) granulated sugar: Fine sugar is preferable for an even sweetness dispersed throughout the dough.
- 1 ½ teaspoons (6 g) baking powder: Using fresh baking powder guarantees your biscuits will rise beautifully and be nice and fluffy.
- ½ teaspoon (2 g) baking soda: Balances acidity and aids in light texture development.
- 1 teaspoon (6 g) kosher salt: Highlights flavors and balances the sweetness and tartness perfectly.
- Zest of 1 medium orange: Adds a fragrant citrus note, make sure to avoid the bitter white pith.
- ½ cup (113 g) unsalted cold butter: The high-fat butter cut into cubes creates flaky layers essential for perfect biscuits.
- 1 cup (240 ml) buttermilk: Provides moisture and tenderness with a slight tang to complement the cranberries.
- 1 cup (100 g) fresh or frozen cranberries: Use firm, bright cranberries; frozen work just as well without thawing.
- Honey: For drizzling when served, roughly 1 tablespoon per biscuit to add balanced sweetness.
How to Make Cranberry Orange Swim Biscuits Recipe
Step 1: Preheat and Prepare Baking Sheet
Start by heating your oven to 450°F (232°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking throughout. This sets the stage for beautiful biscuits with crispy edges and soft centers.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, and finely grated orange zest until combined evenly. This mix is where your biscuits begin to get their flavor foundation, especially from the zesty orange.
Step 3: Incorporate Cold Butter
Add the cold, cubed butter to your dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the texture resembles tiny crumbs. This step creates flaky layers by trapping steam pockets as the biscuits bake.
Step 4: Fold in Cranberries and Buttermilk
Gently fold fresh or frozen cranberries and the buttermilk into the flour-butter mixture. Be careful not to over-mix. The dough will be sticky and that’s perfect — it will make your biscuits tender and moist inside.
Step 5: Portion the Dough
Drop the dough by roughly 1/3 cup portions — about eight in total — onto your prepared baking sheet. Space each biscuit about one inch apart so they have room to puff up without sticking together. This makes for beautifully round and inviting biscuits.
Step 6: Bake with Care
Bake the biscuits for 12 to 15 minutes until they’re golden on top. Keep an eye on them after about eight minutes; if they start browning too quickly, tent them with foil so they cook through without burning.
Step 7: Serve Warm with Honey
Once out of the oven, drizzle each biscuit with about 1 tablespoon of honey. This finishing touch brings a luscious contrast to the tart cranberries and bright orange flavor, creating a perfect balance of sweet and tangy.
How to Serve Cranberry Orange Swim Biscuits Recipe
Garnishes
Drizzle warm honey over the biscuits right before serving to enhance their natural sweetness. You can also add a sprinkle of finely chopped fresh mint or a tiny pad of butter for an indulgent touch that warms the palate.
Side Dishes
These biscuits are gorgeous alongside a fresh fruit salad or a simple green salad tossed in a light vinaigrette. For a heartier brunch, serve them with creamy scrambled eggs or crispy bacon, which complements the biscuits’ citrusy tartness beautifully.
Creative Ways to Present
For a festive twist, stack Cranberry Orange Swim Biscuits Recipe with layers of whipped cream and fresh berries to create mini shortcakes. Alternatively, slice them in half and use as a base for savory sandwich fillings like smoked turkey and cranberry chutney.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to two days. To preserve freshness, place a clean paper towel underneath to absorb any moisture, keeping them tender without getting soggy.
Freezing
You can freeze these biscuits after baking by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. They will keep well for up to three months, making them perfect to enjoy later or for quick breakfast treats.
Reheating
Reheat frozen or leftover biscuits in a 350°F (175°C) oven for about 10 minutes or until warmed through. You can also microwave them for 20-30 seconds, but baking preserves the flaky texture best.
FAQs
Can I substitute regular milk for buttermilk?
Regular milk will work in a pinch, but you’ll lose some of the tender crumb and slight tanginess that buttermilk provides. For a quick substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.
Are frozen cranberries better than fresh for this recipe?
Both fresh and frozen cranberries work beautifully. Frozen cranberries can be added directly without thawing and often result in a juicier burst inside the biscuit.
Why is cold butter important in this recipe?
Cold butter creates small pockets of fat that melt during baking to form flaky layers. If the butter melts too soon, the biscuits may turn out dense rather than light and airy.
Can I make these biscuits vegan?
To veganize the Cranberry Orange Swim Biscuits Recipe, substitute the butter with a vegan alternative and use a plant-based milk mixed with a tablespoon of vinegar instead of buttermilk. Keep in mind texture might be slightly different.
What’s the best way to zest an orange without getting the bitter pith?
Use a microplane or fine grater and lightly grate only the colored part of the orange peel. Avoid going too deep where the white pith resides because it can add unwanted bitterness.
Final Thoughts
There’s something truly heartwarming about sharing the Cranberry Orange Swim Biscuits Recipe with friends and family. They bring together bright citrus, tart cranberries, and honey-kissed sweetness into a biscuit that feels both comforting and festive. These biscuits are sure to become a treasured favorite, whether for a weekend brunch or any time you want a little taste of sunshine in your day. Give them a try — your kitchen will smell incredible, and your taste buds will thank you!
Print
Cranberry Orange Swim Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
These Cranberry Orange Swim Biscuits are tender, flaky, and bursting with vibrant flavors of fresh cranberries and zesty orange. Perfectly sweetened and lightly drizzled with honey, these biscuits make a delightful treat for breakfast, brunch, or a cozy snack.
Ingredients
Main 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
- 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.
- Cut in 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 Cranberries and Buttermilk: 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 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 Biscuits: 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 Warm: 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 butter to ensure flaky biscuits.
- Do not over-mix the dough to keep biscuits tender, the dough will be sticky.
- Frozen cranberries can be used directly without thawing to prevent bleeding into the dough.
- If biscuits brown too fast, tent with foil after 8 minutes of baking.
- Serve warm with honey for the best flavor contrast.
