Bed and Breakfast Cranberry Biscuits
Start your morning with a warm, flaky delight with these Bed and Breakfast Cranberry Biscuits, a perfect blend of rustic charm and cozy indulgence. Featuring bursts of sweet-tart cranberries and a zesty hint of orange, these tender biscuits strike the perfect balance between buttery richness and fruity brightness. Made with simple, wholesome ingredients like all-purpose flour, heavy cream, and cold cubed butter, they bake up golden and irresistible in just 15 minutes. A sprinkle of turbinado sugar adds a touch of crunch and elegance, making these biscuits a hit for any occasion—from a luxurious weekend brunch to an afternoon tea snack. Serve them fresh out of the oven with a dollop of jam, a drizzle of honey, or simply on their own, and experience a breakfast treat that feels straight out of a charming countryside inn.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cups fresh or dried cranberries
- 0.75 cups heavy cream
- 1 large egg
- 1 teaspoon orange zest (optional)
- 1 tablespoon turbinado sugar (for sprinkling, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the cranberries and orange zest (if using), ensuring they are evenly distributed.
In a small bowl, whisk together the heavy cream and the egg until well combined.
Pour the wet mixture into the dry ingredients, gently stirring with a wooden spoon or spatula until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead it gently just 2-3 times to bring it together.
Pat the dough into a circle or rectangle about 1 inch thick, and use a biscuit cutter or a sharp knife to cut out biscuits. Re-roll scraps as needed.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them. Sprinkle with turbinado sugar if desired for a touch of crunch.
Bake in the preheated oven for 12-15 minutes, or until the tops are light golden brown.
Allow the biscuits to cool slightly on the baking sheet before serving warm with butter, jam, or honey.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
