Description

These cranberry-cinnamon skillet biscuits are a cozy, festive treat! Fluffy, buttery biscuits are studded with tart cranberries and warm cinnamon, then baked in a cast-iron skillet for a golden crust. Served with a zesty orange butter, they’re perfect for breakfast, brunch, or holiday gatherings.

Ingredients

For the Biscuits:

2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, cold and cubed
3/4 cup (180ml) buttermilk (or substitute with 3/4 cup milk + 1 teaspoon lemon juice)
1 cup (120g) fresh or frozen cranberries, roughly chopped
1 tablespoon coarse sugar (for sprinkling)

For the Orange Butter:

1/2 cup (115g) unsalted butter, softened
1 tablespoon orange zest
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract

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Instructions

Preheat the Oven:
Preheat your oven to 425°F (220°C). Lightly grease a 10-inch cast-iron skillet or baking dish.
Make the Biscuit Dough:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk until just combined, then gently fold in the chopped cranberries.
Shape and Bake:
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Pat the dough into a 1-inch thick circle and cut into 8 wedges.
Arrange the wedges in the prepared skillet, leaving a little space between each. Sprinkle with coarse sugar.
Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
Make the Orange Butter:
While the biscuits bake, mix the softened butter, orange zest, honey, and vanilla extract in a small bowl until smooth.
Serve:
Let the biscuits cool slightly in the skillet, then serve warm with the orange butter on the side.

Notes

Use dried cranberries if fresh or frozen aren’t available. Soak them in warm water for 10 minutes to plump them up before using.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.
Add a pinch of cinnamon or nutmeg to the orange butter for extra flavor.