Delight in these tender and flavorful cranberry orange biscuits, perfect for a cozy breakfast or brunch.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, whisk together the yogurt and egg until smooth. Set aside.
Ensure the yogurt and egg are at room temperature for better mixing.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
Sifting the dry ingredients can help achieve a lighter biscuit texture.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter is key to creating flaky layers in the biscuits.
Stir in the cranberries, sugar, and orange zest until evenly distributed.
Tossing the cranberries in a bit of flour can prevent them from sinking.
Pour the yogurt mixture into the dry ingredients and gently mix until a soft dough forms. Avoid overmixing.
The dough should be slightly sticky but manageable.
On a floured surface, roll or pat the dough to about 3/4 inch thickness. Cut into circles using a biscuit cutter.
Dip the biscuit cutter in flour to prevent sticking.
Place the biscuits on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Brush the warm biscuits with melted butter and sprinkle with powdered sugar before serving.
Serve warm for the best flavor and texture.
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