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!
If you love the combination of cranberries and orange, don’t miss our Cranberry Orange Pound Cake – perfect holiday breakfast or dessert.
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.
Right now I have a lot of fresh cranberries, which I’ve been using in muffins and for my favorite cranberry sauce, but my daughter asked if I could make biscuits and these Orange Cranberry Drop Biscuits were born. They’re a perfect Thanksgiving or Christmas side, but also great all year round served for breakfast!
Rolled Biscuits vs Drop Biscuits
We love all the biscuits! But more often than not, we opt for drop biscuits because they’re just so quick and easy. 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 Success
- Spoon and level the flour when measuring – this ensures you use the proper amount. Too much flour can result in a dry, crumbly biscuit.
- 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.
- Don’t skip the honey – it balances out the tartness of the berries.
- Storing leftovers: Allow to cool completely, then store 2-3 days at room temperature in an airtight container. They do not need to be refrigerated.
- To freeze unbaked biscuits: Prepare biscuit dough and place them on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple hours until solid. Then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and bake and directed.
- To freeze baked biscuits: Make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and reheat as instructed.
- Reheat: Biscuits taste and feel better when warm, so we like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350 degrees F. Or wrap them in a a slightly damp paper towel and place on a plate in the microwave for about 40 seconds on 50% power.
More Rolls and Biscuit Recipes:
- Drop Buttermilk Biscuits
- Cheddar Bay Biscuits
- Pumpkin Drop Biscuits
- Cheddar Apple Drop Biscuits
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 12-15 minutes until golden. (Keep an eye on them and tent with foil the last couple minutes if it looks like they're over-browning.)
- Serve with a drizzle of honey!