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Cranberry-Orange Drop Biscuits

Updated: Dec 14, 2022


1-1/2 cups all purpose flour

1/3 cup sugar

4 teaspoons baking powder

Pinch of salt

Zest and juice of 1 orange

6 tablespoons cold butter, cut into small pieces

3/4 cup fresh cranberries

1/2 cup whole milk - plus more for brushing the tops

1 cup powdered sugar


Preheat oven to bake at 425 F.

Line a baking sheet with parchment paper.

In a large mixing bowl whisk together the flour, sugar, baking powder, salt and orange zest.

Add the butter to the bowl and toss in the flour. Using a pastry cutter or your hands, work the butter into the mixture until it is moistened, mealy and only a few small pieces of butter remain.

Toss in the cranberries. Make a well in the center of the bowl and pour in the 1/2 cup whole milk. Toss together until the mixture is damp and shaggy. Try not to overwork the dough. If it isn't coming together add a few teaspoons of water until it holds together when pinched.

Drop the dough onto the baking sheet in 6 evenly spaced mounds. They can be lumpy, but should hold together when lightly pressed. Using a pastry brush or your fingers, brush the tops lightly with milk.

Bake for 15 minutes or until golden brown.

Remove from oven and let cool for 5 minutes.

While they cool, place the powdered sugar in a bowl. Squeeze half of the fresh orange juice into the bowl and mix. If it is at a pourable consistency stop here, if not add more orange juice until you achieve the right consistency.

Drizzle glaze over the warm biscuits and enjoy warm or at room temperature.

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