Warm and inviting, cranberry-cinnamon skillet biscuits are a perfect treat for any occasion. These biscuits are soft, flaky, and infused with the festive flavors of tart cranberries and aromatic cinnamon. They’re easy to make and bake beautifully in a skillet for that rustic charm.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tablespoon
- Granulated sugar: 2 tablespoons
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Cold unsalted butter: 6 tablespoons (cubed)
- Buttermilk: ¾ cup
- Dried cranberries: ½ cup
- Brown sugar: 2 tablespoons (for topping)
- Ground cinnamon: 1 teaspoon (for topping)
- Melted butter: 2 tablespoons (for brushing)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a large cast-iron skillet or oven-safe pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt, and ground cinnamon.
- Incorporate Butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Add Buttermilk and Cranberries: Slowly pour in the buttermilk, stirring gently until the dough comes together. Fold in the dried cranberries. Avoid overmixing to keep the biscuits tender.
- Shape Biscuits: Turn the dough onto a floured surface. Gently knead a few times, then pat it into a 1-inch thick round. Use a biscuit cutter or the rim of a glass to cut out biscuits. Gather scraps and repeat until all dough is used.
- Arrange in Skillet: Place the biscuits in the prepared skillet so they touch slightly.
- Prepare Topping: Mix the brown sugar and additional cinnamon in a small bowl. Brush the tops of the biscuits with melted butter, then sprinkle with the cinnamon-sugar mixture.
- Bake: Bake for 18–22 minutes, or until the biscuits are golden brown and puffed.
- Cool and Serve: Let the biscuits cool for a few minutes in the skillet before serving warm.
Serving and Storage Tips
- Serving: Serve these biscuits warm, either as a standalone treat or with butter, jam, or a drizzle of honey. They pair beautifully with coffee or tea.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm them in the oven at 300°F (150°C) for about 10 minutes.
FAQs
1. Can I use fresh cranberries instead of dried ones?
Yes, fresh cranberries can be used, but you may need to chop them and slightly increase the sugar to balance their tartness.
2. Can I make these biscuits gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend that contains xanthan gum for similar results.
3. Can I use a different type of milk instead of buttermilk?
If you don’t have buttermilk, mix ¾ cup of regular milk with 1 tablespoon of lemon juice or vinegar as a substitute.
4. Can I freeze the biscuits?
Yes, these biscuits can be frozen either before or after baking. Freeze unbaked biscuits on a tray, then transfer to a bag; bake from frozen, adding a few extra minutes to the baking time. For baked biscuits, cool completely, wrap individually, and freeze. Reheat in the oven before serving.
PrintCranberry-Cinnamon Skillet Biscuits
These Cranberry-Cinnamon Skillet Biscuits are a delightful blend of tart cranberries, warm cinnamon, and buttery goodness, baked to golden perfection in a cast-iron skillet. Perfect for a cozy breakfast or a holiday treat, they’re simple to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 biscuits 1x
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more if needed)
- 1/2 cup dried cranberries
- For the topping:
- 2 tbsp melted butter
- 2 tbsp granulated sugar mixed with 1/2 tsp ground cinnamon
Instructions
- Prepare the dough:
Preheat your oven to 400°F (200°C). Grease a 10-inch cast-iron skillet or oven-safe pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the buttermilk until the dough just comes together. Fold in the dried cranberries. - Shape the biscuits:
Transfer the dough to a lightly floured surface and knead gently 2-3 times. Pat the dough into a 1-inch-thick circle. Use a 2-inch biscuit cutter or a round glass to cut out biscuits. Gather scraps and repeat until all the dough is used. - Bake the biscuits:
Arrange the biscuits in the prepared skillet, slightly touching each other. Brush the tops with melted butter and sprinkle with the cinnamon-sugar mixture. Bake for 18-22 minutes, or until golden brown. - Serve:
Let cool for 5 minutes before serving. Enjoy warm, perhaps with a dollop of butter or drizzle of honey.
Notes
- If fresh cranberries are available, they can be used instead of dried cranberries; chop them finely and increase sugar in the dough by 1-2 tablespoons to balance the tartness.
- For a dairy-free version, substitute buttermilk with almond milk and a splash of lemon juice, and use plant-based butter.