Description
Cranberry Cinnamon Skillet Biscuits dance with warmth and comfort straight from your kitchen, tempting friends and family with their golden, fragrant charm. Fresh from the oven, these rustic biscuits deliver sweet-spiced happiness that feels like a delicious hug.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Wet Ingredients:
- ¾ cup buttermilk
- 1 egg
Fat/Dairy:
- ½ cup unsalted butter
- 1 cup fresh cranberries
Instructions
- Warm your oven to precisely 425F and grab a 10-inch cast-iron skillet for perfect browning.
- Combine 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, ¼ cup sugar, and 1 teaspoon cinnamon in a spacious mixing bowl.
- Drop your cold, cubed ½ cup butter into the dry mixture and use fingertips to break it down until the texture resembles coarse breadcrumbs.
- Pour in ¾ cup buttermilk and stir gently until the dough just comes together, avoiding overmixing.
- Carefully fold 1 cup fresh cranberries into the soft dough, distributing them evenly throughout.
- Transfer the entire dough into your preheated skillet, pressing it into a circular shape about 1-inch thick.
- Using a sharp knife, score the dough into 8 wedges without fully separating them, creating a beautiful rustic look.
- Whisk 1 egg and brush the entire surface generously, ensuring complete coverage.
- Slide the skillet into the 425F oven and bake for 18 minutes, watching for a deep golden-brown color.
- Remove from oven and let the biscuits rest for 5 minutes before serving warm.
Notes
- Frozen butter works better than room temperature for creating flakier biscuits with more layers.
- Cut cranberries in half to distribute them more evenly throughout the dough and prevent large wet spots.
- Cast iron skillets create a wonderful crispy bottom crust, but a regular oven-safe skillet will also work perfectly.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and add an extra tablespoon of buttermilk to help with moisture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg