Best 8 Cranberry Biscuits Recipes

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In the realm of baking, cranberry biscuits stand as beacons of delectable delight, promising a symphony of tart and tangy flavors intertwined with fluffy, buttery textures. These culinary gems, often adorned with a glistening glaze or sprinkled with a dusting of powdered sugar, offer a delectable treat that elevates any breakfast table or afternoon tea party. Whether you seek a classic recipe that has been passed down through generations or crave a modern twist with unique ingredients, this comprehensive guide will lead you on a journey to discover the best cranberry biscuit recipe that will tantalize your taste buds and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY BISCUITS



Cranberry Biscuits image

I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California

Provided by Taste of Home

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

1-2/3 cups warm whole milk (70° to 80°)
2 large eggs
3 tablespoons butter, softened
3/4 cup mashed potato flakes
1/4 cup sugar
2 teaspoons salt
1-1/4 teaspoons ground cinnamon
1 teaspoon grated orange zest
4 cups bread flour
1 tablespoon active dry yeast
1 cup dried cranberries
ORANGE GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons orange juice
3 tablespoons chopped dried cranberries, optional

Steps:

  • In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries. , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes. , Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.

Nutrition Facts : Calories 198 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.

DRIED CRANBERRY BISCUITS



Dried Cranberry Biscuits image

Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!

Provided by Sydney Mike

Categories     Breads

Time 25m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup corn oil
3/4 cup milk
1/4 cup dried sweetened cranberries
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F,& coat a baking sheet with cooking spray.
  • Mix flour & baking powder, then stir in corn oil, mixing until coarse crumbs form.
  • Stir in milk to form a soft dough, then stir in cranberries.
  • With floured hands, form dough into a ball, then press dough onto prepared baking sheet before evenly pressing it into a 6"x6" square.
  • Cut dough into 12 biscuits, BUT DO NOT SEPARATE THEM.
  • Mix sugar with cinnamon & sprinkle over the cut dough.
  • Bake 15-20 minutes or until lightly browned.
  • Great served with a flavored butter.

Nutrition Facts : Calories 182.6, Fat 9.9, SaturatedFat 1.6, Cholesterol 2.1, Sodium 98.8, Carbohydrate 21.1, Fiber 0.8, Sugar 3.8, Protein 2.7

GLAZED CRANBERRY BISCUITS



Glazed Cranberry Biscuits image

My family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Time 45m

Yield about 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup shortening
1/4 cup cold butter
3/4 cup 2% milk
1/4 cup orange juice
1 cup dried cranberries
1/2 cup white baking chips
DRIZZLE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice
1/4 teaspoon orange extract

Steps:

  • In a large bowl, combine the first five ingredients. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and orange juice just until moistened. Stir in cranberries and baking chips. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on a greased baking sheet. Bake at 400° for 12-16 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, orange juice and extract; drizzle over biscuits. Serve warm.

Nutrition Facts : Calories 285 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 206mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK HOLIDAY CRANBERRY BISCUITS



Quick Holiday Cranberry Biscuits image

Here's a quick accompaniment for turkey or chicken soup. It a good way to use up leftover cranberry sauce from Thanksgiving or Christmas dinner. From Jean Pare's Company's Coming Soups & Sandwiches.

Provided by Dreamer in Ontario

Categories     Low Protein

Time 15m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 2

refrigerated biscuit
2/3 cup cranberry sauce

Steps:

  • Grease medium sized muffin tin.
  • Put 1 tbsp of the cranberry sauce into each cup.
  • Place biscuit into each cup.
  • Bake at 425F for 10 minutes or until nicely browned.

Nutrition Facts : Calories 27.9, Sodium 5.4, Carbohydrate 7.2, Fiber 0.2, Sugar 7

CRANBERRY & WHITE CHOCOLATE ANZAC BISCUITS



Cranberry & White Chocolate ANZAC Biscuits image

ANZAC Biscuits are an Australian and New Zealand biscuit that was sent to our service men during the 2nd world war. They are still an Aussie favourite but this is a version with a twist.

Provided by Julie Dicello

Categories     Cookies

Time 35m

Number Of Ingredients 11

1 c plain flour, (this has no baking soda or baking powder.)
1 c rolled oats (quakes or uncle toby's)
2/3 c coconut (desiccated)
3/4 c firmly packed brown sugar.
1/2 c dried cranberries
1 tsp ground cinnomon
4 oz butter
2 Tbsp honey
2 Tbsp water
1/2 tsp bicarbonate soda (baking soda)
7 oz white chocolate melts.

Steps:

  • 1. Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
  • 2. Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
  • 3. Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
  • 4. Stir in baking soda. Add mixture to the oat mix and stir well until combined.
  • 5. Roll a tablespoon mixture into balls. (play with this amount to get size you want. I make large ones. about 2 inch balls or more)place about 1 inch or so apart on baking tray than flatted out to 1/2 inch thick with a fork.
  • 6. Bake, swapping trays (upper and lower) shelves half way through. cooking for about 15 minutes until golden brown. Cool 10 minutes than transfer onto wire rack to cool completely.
  • 7. Place chocolate into a microwave dish (or on stove) & melt. Spread chocolate over the base of biscuits with flat blade knife. Set aside to set. Hard to stop at one, that's why I make large ones.

CRANBERRY BISCUITS



Cranberry Biscuits image

nice little nibble with turkey or chicken. **NOTE: you can substitute canned cherries for the cranberries if you like!

Provided by ali Bresnahan

Categories     Biscuits

Time 15m

Number Of Ingredients 4

2 c bisquick
2/3 c milk
6+ Tbsp canned cranberry sauce (whole berry)
**note: you can substitute canned cherries for the cranberry sauce, if you like.

Steps:

  • 1. Preheat oven to 450. Blend Bisquick and milk in a bowl with fork, just until mix is dampened. Drop into 6 mounds onto buttered cookie sheet. Make a dent with back of teaspoon on top of each mound.
  • 2. Bake 10 to 15 minutes, or until biscuits are golden brown.
  • 3. Spoon cranberry sauce into each "dent" just before serving. **NOTE: i used canned cherries for these. Delicious!!

SWEET POTATO AND CRANBERRY CORNMEAL BISCUITS



Sweet Potato and Cranberry Cornmeal Biscuits image

Categories     Bread     Potato     Bake     Thanksgiving     Cranberry     Cornmeal     Boil

Yield makes 12 biscuits

Number Of Ingredients 9

1 sweet potato, peeled and coarsely chopped
1 cup freshly squeezed orange juice
2 teaspoons salt
5 tablespoons unsalted butter, at room temperature, plus 1 tablespoon melted butter for brushing
3 tablespoons maple syrup (see page 69)
1 cup fresh cranberries
1 cup cornmeal
1 cup flour
1 tablespoon baking powder

Steps:

  • Preheat the oven to 425°F. Grease a baking sheet or muffin tin and set aside.
  • Put the sweet potato in a small saucepan with the orange juice, 1/2 cup water, and 1 teaspoon of the salt. Bring to a boil, then decrease the heat slightly and boil gently, covered, until very soft, about 10 minutes. Coarsely mash the potatoes and cooking liquid with the 5 tablespoons butter and maple syrup. Stir in the cranberries. Let cool and set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1 teaspoon salt. Stir in the sweet potatoes. Refrigerate for 1 hour.
  • To form each biscuit, pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 12 biscuits total. Brush the top of each biscuit with a little melted butter. Bake for 15 minutes, then rotate and continue baking until the tops are golden and firm, about 5 minutes more. Transfer to a wire rack to cool. Serve warm or cold.

CRANBERRY-WALNUT BISCUITS



Cranberry-Walnut Biscuits image

Add the festive taste of cranberries and walnuts to your fresh-baked biscuits for a celebrated treat anytime of the year.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 10

Number Of Ingredients 5

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup chopped dried cranberries
1/2 cup chopped walnuts
2 tablespoons sugar

Steps:

  • Heat oven to 450°F.
  • Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 185, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

Tips:

  • Use fresh or frozen cranberries for the best flavor and texture.
  • Chop the cranberries finely so that they distribute evenly throughout the biscuits.
  • Don't overwork the dough, or the biscuits will be tough.
  • Roll out the dough to a thickness of about 1/2 inch (1.25 cm) for soft, fluffy biscuits.
  • Bake the biscuits in a hot oven (400°F/200°C) for 10-12 minutes, or until they are golden brown.
  • Serve the biscuits warm with butter, jam, or gravy.

Conclusion:

Cranberry biscuits are a delicious and easy-to-make treat that are perfect for any occasion. They are soft, fluffy, and packed with tart cranberries. Whether you serve them for breakfast, lunch, or dinner, these biscuits are sure to be a hit.

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