See more
Cranberry-Orange-Glazed Biscuits

Cranberry-Orange-Glazed Biscuits

Rebecca Kracke Gordon of our Test Kitchens keeps a dozen or two of these tasty gems in the freezer for drop-in company.

Southern Living DECEMBER 2004

  • Yield: Makes about 2 dozen
  • Prep time: 10 Minutes
  • Bake: 9 Minutes


  • 2 cups plus 2 tablespoons all-purpose baking mix
  • 1/2 cup chopped dried cranberries
  • 1/3 cup buttermilk
  • 5 tablespoons unsalted butter, melted
  • 6 tablespoons powdered sugar
  • 1 tablespoon orange juice
  • 1/4 teaspoon grated orange rind


Stir together baking mix, cranberries, buttermilk, and melted butter just until blended.

Turn dough out onto a lightly floured surface, and knead 1 to 2 times. Pat to a 1/2-inch thickness; cut with a 1 1/2-inch round cutter, and place on lightly greased baking sheets.

Bake at 450° for 7 to 9 minutes or until lightly browned.

Stir together powdered sugar, orange juice, and grated orange rind. Drizzle evenly over warm biscuits.

Note: For testing purposes only, we used Bisquick all-purpose baking mix.

To make ahead: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes.