Cranberry Cathead Biscuits with Whipped Orange Honey Butter
These Cranberry Cathead Biscuits are soft and fluffy in the middle with a tender, buttery crumb and perfectly golden, crisp edges. Every bite is dotted with tart, juicy cranberries that balance the richness beautifully. Serve them warm with a generous spread of whipped orange honey butter, a sprinkle of flaky sea salt, and a hot cup of coffee for the ultimate cozy, festive breakfast or holiday brunch treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake Flour: Creates ultra-soft, tender, fluffy biscuits thanks to its lower protein content.
All-Purpose Flour: Adds structure and helps the biscuits hold their shape while still staying soft.
Granulated Sugar: Lightly sweetens the dough and balances the tart cranberries.
Baking Powder: Gives the biscuits a tall, fluffy rise.
Baking Soda: Reacts with buttermilk for extra lift and tenderness.
Salt: Enhances flavor and balances the sweetness and tartness in every bite.
Salted Butter: Cold and grated to create flaky biscuit layers and rich flavor.
Buttermilk: Adds tangy flavor and moisture for soft, tender biscuits.
Greek Yogurt: Makes the dough extra creamy, moist, and fluffy; similar to sour cream.
Vanilla Bean Paste or Extract: Adds warm, sweet flavor that pairs perfectly with cranberries.
Cranberries: Crushed fresh, frozen, or dried cranberries add tart pops of flavor throughout.
Buttermilk or Heavy Cream: Brushed on top to help the biscuits bake golden and crisp.
Turbinado Sugar: Adds sparkle and a crunchy, caramelized finish.
Honey: Naturally sweetens and adds warm, floral flavor to the butter.
Orange Zest: Adds bright citrus flavor that pairs perfectly with cranberries.
Why You’ll Love Cranberry Cathead Biscuits with Whipped Orange Honey Butter:
Soft and Fluffy Texture: These cathead biscuits bake up tall, tender, and cloud-soft on the inside with perfectly golden, crisp edges.
Bright Tart Cranberries: Bursts of tart, juicy cranberries in every bite balance the buttery richness beautifully.
Whipped Orange Honey Butter: The silky, citrusy honey butter melts right into the warm biscuits for the perfect sweet-tart finish.
Perfect for Breakfast or Brunch: Cozy enough for holiday mornings but easy enough for any weekday treat.
Simple, Pantry-Friendly Ingredients: No fancy tools or complicated techniques—just classic biscuit goodness with a festive twist.
Cozy & Comforting: Serve warm with coffee for the ultimate winter morning comfort food moment.
Holiday-Ready Flavor: The cranberry-orange combination tastes like winter in every bite, making these perfect for Thanksgiving, Christmas, or any festive gathering.
No-Chill, No-Fuss Dough: The dough comes together quickly, bakes beautifully, and requires zero chilling time.
Stays Moist and Tender: The combination of buttermilk and Greek yogurt keeps the biscuits extra soft, even as they cool.
Great Make-Ahead Option: The biscuits reheat beautifully, and the whipped orange honey butter can be prepped days in advance.
Versatile Serving Options: Enjoy them sweet with butter and honey or pair them with savory brunch dishes for a balanced meal.
Crowd-Pleasing & Shareable: Each batch makes big, bakery-style biscuits perfect for sharing around the table.
Tips for Making Cranberry Cathead Biscuits with Whipped Orange Honey Butter:
Use Cold Grated Butter: Cold grated butter creates steam as it melts, giving the biscuits a tall, flaky, and tender texture.
Don’t Over-Mix the Dough: Mix just until the dough comes together to prevent dense or tough biscuits.
Fold in Cranberries Gently: This keeps the cranberries evenly distributed without streaking or crushing them.
Scoop Instead of Cutting: Cathead biscuits are meant to be rustic—use a large scoop or measuring cup to portion the dough.
Use Full-Fat Dairy: Greek yogurt, sour cream, or buttermilk adds richness, moisture, and a softer crumb.
Chill the Dough if Needed: If the butter softens while mixing, refrigerate the dough for 10–15 minutes before baking for better rise.
Bake in a Hot Oven: High heat creates crisp, golden exteriors while keeping the centers pillowy soft.
Avoid Overcrowding the Pan: Leave a little space between biscuits so they can rise evenly.
Bake Until Deeply Golden: A deeper color enhances flavor and ensures a crisp exterior with a soft interior.
Serve Warm: The biscuits taste best fresh from the oven with whipped orange honey butter melting into every bite.
Use Fresh Orange Zest in the Butter: It brightens the flavor and pairs perfectly with the tart cranberries.
Make the Butter Ahead: Whipped orange honey butter can be made up to 3 days in advance for easy serving.
How to Store Cranberry Cathead Biscuits with Whipped Orange Honey Butter:
Room Temperature: Store leftover biscuits in an airtight container for up to 2 days. They stay soft and tender and are best rewarmed before serving.
Refrigerate: Keep biscuits in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for the best texture.
Freeze: Freeze baked biscuits in a freezer-safe bag for up to 2 months. Thaw at room temperature, then warm in the oven to restore the crisp exterior.
Whipped Orange Honey Butter: Store the butter in an airtight container in the fridge for up to 1 week. Let it sit at room temperature for 10–15 minutes before serving so it softens.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 15–20 minutes before scooping and baking the next day. Alternatively, you can assemble the biscuits in the pan, then place the pan covered in the refrigerator overnight. Top and bake as instructed the next day!.
Q: How do I keep my biscuits tall and fluffy?
A: Make sure your butter is cold, avoid over-mixing the dough, and use a gentle hand when folding in the cranberries. Overworking leads to dense biscuits.
Q: Can I freeze the biscuit dough?
A: Yes. Scoop the dough into mounds, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
Q: Can I substitute the Greek yogurt or sour cream?
A: Full-fat Greek yogurt or sour cream works best. If substituting, choose something with similar fat content for moisture and tenderness.
Q: How long does the whipped orange honey butter last?
A: Store it in the fridge for up to 1 week. Let it soften at room temperature before serving for the best whipped texture.
Q: Can I bake these as drop biscuits instead of cathead-style?
A: Yes. You can make them smaller by scooping smaller portions. Reduce the bake time slightly and keep an eye on the color.
Q: Can I add nuts or other mix-ins?
A: Absolutely. Chopped pecans, walnuts, or even a sprinkle of orange zest in the dough works really well with the cranberries and citrus butter.
Q: What type of cranberries work best?
A: Dried cranberries provide more sweetness and chew, while fresh cranberries offer tartness and bursts of juice. Both work — it just depends on your flavor preference.
Q: Can I double the recipe?
A: Yes. This recipe doubles easily. Just use two baking pans to ensure they bake evenly and maintain their signature cathead height.
Q: How do I rewarm the biscuits so they taste fresh again?
A: Reheat in a 300°F oven for 5–7 minutes to refresh the texture without drying them out.
Love these? Check out my other holiday breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these cranberry cathead biscuits with whipped orange honey butter. Happy baking!
