Cranberry-cinnamon skillet biscuits make winter mornings bearable

Talk about getting your day off to a good start. These biscuits will do that and more. Thick, flaky and filled with tart dried cranberries, skillet biscuits can’t help but bring a smile to your face. Plus, all that melty orange butter…

I especially like to serve these yummies warm, topped with the orange butter, which tastes so good with the cranberries.

They can even be served right out of the skillet.

Although they can be eaten with a fork, the preferred way may just be to lose the fork and to eat them as a finger food. Grab the napkins!

Cranberry-cinnamon skillet biscuits with orange butter recipe

Serves 4

Prep time: 15 minutes | Cook time: 10 minutes | Inactive time: 1 hour | Total time: 1 hour 25 minutes

Ingredients:

For the biscuits

• 2 cups flour
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup milk
• 1 tablespoon granulated sugar (for the biscuits)
• 1/3 cup butter, chilled (right out of the fridge)
• 1/2 cup dried cranberries
• 2 teaspoons butter, softened (for greasing the skillet)
• 1 egg, beaten (for the egg wash)
• 2 teaspoons water (for the egg wash)
• 1/4 cup granulated sugar (for the topping)
• 1/4 teaspoon ground cinnamon

For the orange butter

Directions:

For the biscuits

1. Heat the oven to 450 degrees F.
2. To a large bowl, add the flour, baking powder, salt, milk, sugar and butter.
3. Using a pastry blender or a large, sturdy fork, cut the butter into the flour mixture until all the ingredients are incorporated.
4. Add the dried cranberries, and use your hands to knead the dough.
5. Onto a floured cutting board, roll out the dough until it’s about 1-1/2 inches thick.
6. Using a 3-inch circular biscuit or cookie cutter, cut the dough into 4 biscuits.
7. Grease an 8-inch iron skillet with butter, and add the biscuits to the pan.
8. To a small bowl, add the sugar and cinnamon. Mix together, and set aside.
9. To another small bowl, add the egg and water. Whisk together.
10. Brush the egg mixture on top of the biscuits.
11. Top with the cinnamon and sugar mixture.
12. Bake until the tops of the biscuits start to turn a light golden color (about 9 to 10 minutes).
13. Serve with orange butter.

For the orange butter

1. To a small bowl, add the butter, orange marmalade and honey. Stir together.
2. Transfer the butter mixture into small serving bowls, and put them in the fridge to harden (about 1 hour).
3. Serve on top of warm biscuits.

More biscuit recipes

Blueberry biscuits with cinnamon butter
Cinnamon and sugar-crusted buttermilk biscuits with apple butter
Chocolate chip biscuits