Cranberry Orange Drop Biscuits
Cranberry Orange Drop Biscuits: Light and fluffy with a hint of orange. The addition of orange juice gives these biscuits their bright orange color. Summertime is the perfect reason to make these bright flavored biscuits. I love making them for ladies events. When I make them I always make an extra batch for the freezer.
Take a batch to an elderly or sick person in your church. Don’t forget to add my orange butter!
Cranberry Orange Drop Biscuits
Yield:
Makes 10 Biscuits
Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Ingredients
For the Biscuit:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 cup sour cream
- 5 to 6 tablespoons orange juice
- 1 tablespoons orange zest
- 3/4 cup dried cranberries
For the Topping:
- 1 to 2 tablespoons butter, melted
- 1/2 teaspoon orange zest
Instructions
For the Biscuits:
- Preheat oven to 450 degrees.
- Spray a cookie sheet with non stick cooking spray.
- Mix together flour, salt, baking soda and baking powder.
- Add sour cream, orange juice, orange zest and cranberries.
- Mix until all the ingredients are combined.
- Using an ice cream scoop, make 10 biscuit dough mounds onto prepared cookie sheet.
- Dampen hands with water, lightly press the mounds.
For the Topping:
- Melt butter, add orange zest to the butter and brush onto the tops of the biscuits.
- Bake 12 to 14 minutes or until golden brown.
These look yummy! Can whole wheat pastry flour be used instead of AP flour? I stay away from white flour for health reasons. Thanks!
Sure Jonnie…I’m not real familiar with using wheat flour (the heaviness) but I think you can use the same measurements.