Description

Indulge in the perfect blend of sweet and tangy flavors with these Cast Iron Skillet Cranberry Orange Buttermilk Biscuits. These delicious biscuits, loaded with dried cranberries and zesty orange zest, are baked to golden perfection in a cast iron skillet. With a simple 2 ingredient orange glaze to top them off, they're a delightful treat for breakfast or brunch!

Ingredients

Scale

2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Cold Butter - cubed
1 Cup Buttermilk
1/2 Cup Dried Cranberries
Zest of 1/2 Large Orange

Orange Glaze

1 Cup Powdered Sugar
2 Tablespoons Orange Juice
Zest of other 1/2 of Orange

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Instructions

Preheat the oven to 450 degrees Fahrenheit.
Mix dry ingredients together in a large bowl.
Using a pastry cutter, cut in the cold butter until the dough has small pea-sized clumps in it and is crumbly.
Add in the buttermilk, cranberries, and orange zest - gently mix until the dough has just come together. Do not over-mix!
Place dough on a lightly floured surface and gently bring it together in a ball or round disk.
With a rolling pin, gently roll out the dough until it is about 1/2-3/4" inches tall. With a round biscuit or cookie cutter, cut straight down into the dough and lift up. Repeat until all the dough has been used.
Rub either bacon grease or lard in a cast iron skillet using a paper towel. Place the cut biscuits into a greased cast iron skillet (the biscuits can be close together and touch).
With the remaining dough, gently bring it together and pat it out into a disk again. Cut out more biscuits and place them in the skillet. Repeat this process until all the dough has been used - being careful not to overwork the dough during this process.
Place the cast iron skillet in the preheated oven and bake for 13-14 minutes.
While the biscuits are baking, mix the powdered sugar and orange juice in a bowl and whisk until no clumps remain.
Remove from the oven. Drizzle the glaze over the top of the biscuits. Let cool for 5 minutes then enjoy warm and fresh with some butter!

Notes

Storage: Leftover biscuits can be stored in a zip-top bag or an airtight container at room temperature for up to 3 days. To maintain their freshness, reheat them gently in the microwave for about 10 seconds before enjoying.

Freezing:

To freeze unbaked biscuits, place them on a parchment-lined baking sheet and flash freeze for 30 minutes. Then, transfer them to a freezer-safe airtight bag or container and store them for up to 6 months. When ready to bake, place frozen biscuits in a greased cast iron skillet and bake at 450 degrees Fahrenheit for 17-20 minutes.
For baked biscuits, place them on a baking sheet in the freezer for 30 minutes to flash freeze. Then, store the frozen baked biscuits in a freezer-safe zip-top bag, sealed airtight, for up to 6 months. To thaw, move them to the fridge for 24 hours before use, and reheat them in the oven to revive their freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Bread/Biscuits
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 251
Sugar: 22.4 g
Sodium: 260.7 mg
Fat: 6.4 g
Carbohydrates: 45.7 g
Fiber: 1.3 g
Protein: 3.8 g
Cholesterol: 16.6 mg