Cranberry Orange Butter Swim Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 4 cups self-rising flour or 2 Bags of Shortcake Mix
- • 1 cup white sugar
- • 16 oz cranberries, fresh or frozen
- • Zest and juice of 2 oranges
- • 2 cups whole milk
- • 2 tbsp vanilla
- • 1/2 cup cottage cheese
- • 16 oz butter
- • Glaze, optional for serving
One of our most popular recipe videos, in both versions that we have done, is our Butter Swim Biscuits. Y’all seem to love this method of biscuit baking, and I have to admit that even though I love the classic recipe, this way gives such a rich, decadent and buttery flavor to the biscuits.
This time around, I was inspired by the seasonal flavors and produce that has been popping up around me as we inch closer and closer to the holidays. One of my favorite combinations for savory and sweet dishes is cranberry and orange. Naturally, I had to try them incorporated into a butter swim recipe, similar to my strawberry and blueberry additions in honor of the Fourth of July. And boy, this batch did not disappoint!
Our Cranberry Orange Butter Swim Biscuits would be the perfect recipe to whip up the morning of Thanksgiving as a sweet, buttery way to start the day, or save this recipe for Christmas morning breakfast or brunch. Top them with a drizzle of a simple vanilla glaze and this combination of flavors will put you straight into the holiday mood!
Instructions:
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Preheat the oven to 400ºF.
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In a large glass baking dish, add in the butter. Place in the heated oven to melt.
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While butter is melting, add the vanilla to 1 ½ cup milk. Then, in a large bowl, mix together flour (or Shortcake Mix), sugar, cottage cheese, and vanilla milk. Combine together into a loose dough, then add cranberries and orange zest and juice of choice. Incorporate altogether until a wet, tacky dough consistency is reached.
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Once butter is melted, remove the glass pan from the oven and carefully add in the dough mixture to the baking pan. Spread as evenly as possible across the pan. Replace the pan into the oven and bake for 30-35 minutes, or until golden brown and a toothpick comes out clean from the center of the bake.
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To make the glaze, add ½ to 1 cup of powdered sugar to a bowl. Add a splash of vanilla extract and slowly add about ½ to ¾ cup of whole milk while whisking until a liquid, opaque glaze is formed.
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Once biscuits are fully baked, allow to cool slightly before drizzling glaze over the top. Serve alongside whipped cream, extra fruit, or completely on their own! And, of course, enjoy!
