These Cranberry-Orange Drop Biscuits are easy, moist, and super delicious, made with buttermilk and cranberries throughout. Great breakfast or serve as a Thanksgiving side!
You all buy 20 bags of fresh cranberries in November and freeze them, right? Maybe that’s just me! The thought of only enjoying cranberry recipes in the fall and winter months is unacceptable, though.
These Orange Cranberry Drop Biscuits are a perfect Thanksgiving side, but also great all year round served for breakfast!
Goodness, do I love homemade biscuits. I could have eaten all eight of these, but I stopped myself at two…and then thought about them the rest of the day.
What is the difference between rolled biscuits and drop biscuits?
Drop biscuits have more liquid (such as milk, buttermilk, or cream) added to the dough than rolled biscuits. The dough is stickier and cannot be kneaded or rolled; you simply drop portions of dough onto a baking sheet, thus the name. Drop biscuits don’t rise as much as other biscuits and they are always more rustic in appearance and texture.
Also? They require less utensils and are just way easier.
How to Make Drop Biscuits
These are so easy! Unlike rolled biscuits that require combining your ingredients, kneading, rolling out, and cutting, these biscuits simply require you to mix all of your ingredients in a bowl and then drop portions onto your baking sheet.
This biscuit recipe includes the usual flour, sugar, baking soda, baking powder, salt, and butter. But also buttermilk. Then orange zest and cranberries for a Fall flavor! (Scroll down for the complete printable recipe.)
Tips for making these Biscuits
- Use cold butter and cut into the flour mixture until you have tiny crumbs – when little pieces of the raw butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
- Use full fat buttermilk – this creates the most tender biscuit.
- Don’t over mix the dough – when you over-mix the dough, it will result in dense, tough biscuits. Mix until just combined.
- Divide into equal portions – this will ensure the biscuits all cook evenly.
Right now I have a lot of fresh cranberries, which I’ve been using in muffins and for my favorite cranberry sauce, but Haley asked if I could make biscuits and these were born.
Don’t skip the drizzle of honey! It balances out the tartness of the berries.
This would be great for Christmas morning!
Other Cranberry recipes we love
Other biscuit recipes we love
Cranberry-Orange Drop Biscuits
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- zest from 1 medium orange
- 1/2 cup unsalted cold butter , cut into cubes
- 1 cup cranberries (fresh or frozen)
- 1 cup buttermilk
- honey , for serving
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Cut in the butter with a pastry blender (or your hands), until the mixture resembles small crumbs.
- Add the cranberries and buttermilk to the flour mixture and gently mix until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto the prepared baking sheet.
- Bake for 15 minutes until lightly golden.
- Serve with a drizzle of honey!