CRANBERRY-CINNAMON SKILLET BISCUITS
These Cranberry-Cinnamon Skillet Biscuits are soft, buttery, and filled with warm cinnamon and tart cranberries. Baked in a skillet for crispy edges and fluffy centres, they’re perfect for holiday mornings or cosy winter treats!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- ½ cup cold unsalted butter cut into small cubes
- ¾ cup milk plus more if needed
- ½ cup dried cranberries
- 1 tablespoon melted butter for brushing
- Optional: coarse sugar for sprinkling
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C). Lightly grease a cast-iron skillet or ovenproof pan.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and sugar.
Cut in Butter:
- Add cold butter to the flour mixture. Use a pastry cutter or your fingertips to mix until it resembles coarse crumbs.
Add Milk & Cranberries:
- Pour in the milk and stir gently. Add dried cranberries and mix just until combined—do not overmix.
Shape Biscuits:
- Turn dough out onto a floured surface and gently press into a 1-inch thick round. Cut into 8 pieces and place in the skillet.
Bake:
- Brush the tops with melted butter and sprinkle with coarse sugar if desired. Bake for 20–25 minutes or until golden brown.
Serve:
- Serve warm, plain or with honey butter or cream cheese glaze.
Notes
- For a festive twist, add orange zest to the dough.
- You can substitute fresh cranberries, chopped, for a tart bite.