Cranberry Orange Biscuits
Oh so yummy! These biscuits are full of bits of dried cranberry and golden raisins and drizzled with an orange glaze when they are hot from the oven.
Recipe type: Dessert | Biscuits | Egg-Free
Serves: 15 to 18 Biscuits
Pan: One Large Baking Sheet Pan Prep: Parchment Lined Oven Temp: 400° Storage: cool place or room temperature
Small amount of flour for the pastry board
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon freshly grated orange zest
- ½ teaspoon ground cinnamon
- ¼ cup vegetable shortening
- ¼ cup cold unsalted butter, cut into ¼ to ½ inch pieces
- ½ cup dried cranberries
- ½ cup golden raisins
- ¾ cup milk (preferably whole milk)
- ¼ cup freshly squeezed orange juice
- 1½ cups confectioners’ (powdered) sugar
- 2 tablespoons freshly squeezed orange juice
- About 1 tablespoon half and half or heavy cream Tip: you can use all orange juice or a combination of orange juice plus cream.
Preheat oven to 400 degrees F. Prepare one large baking sheet; line with parchment paper, or line with a non-stick baking mat.
- In a large mixing bowl, combine flour, baking powder, salt, sugar, orange zest, and cinnamon; whisk together to mix.
- With a pastry blender or two knives, cut shortening and butter into the flour mixture until the mixture resembles coarse crumbs. Stir in cranberries and golden raisins.
- In a small bowl, stir the milk and orange juice together. Add the liquid mixture to the flour mixture and stir just until mixed.
- Turn the dough onto a lightly floured pastry mat or pastry board. Sprinkle the top of the dough lightly with flour to cut down on the stickiness. Shape and pat the dough into a rough circle about ¾ inches thick.
- Use a floured 2 inch round cookie cutter Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet. Tip: Use a drinking glass in place of a cookie cutter to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the biscuit down; instead leave the cuts as sharp as possible to allow the biscuit to rise in layers.
- Bake: Bake 18 minutes or until the biscuits are very lightly browned. Remove from oven and place pan on a wire cooling rack.
- In a small bowl, combine confectioners’ sugar, orange juice, and cream, adding enough juice or cream to make a good drizzling consistency; stir to mix.
- Drizzle glaze over the still hot biscuits. Tip: Pour glaze into a small plastic sandwich bag, trim off the corner, and drizzle over the biscuits.