Cranberry Orange Butter Swim Biscuits
About This Recipe
These Cranberry Orange Butter Swim Biscuits are a sweet, bright twist on classic butter swim biscuits. They’re baked in a buttery base, swirled with a homemade cranberry orange jam, and finished with a simple orange glaze. Soft, rich, and festive — they’re perfect for breakfast, dessert, or the holidays.
Why You’ll Love These Biscuits
Soft, buttery, and tender
A swirl of tangy cranberry-orange jam
No kneading or rolling
Quick, easy, and nearly foolproof
Great for holidays, brunch, or gifting
Ingredients You’ll Need
For the biscuit base:
Flour, baking powder, sugar, and salt
Buttermilk
Butter
Fresh cranberries
Orange zest
For the cranberry orange jam:
Cranberries
Orange juice
Sugar
Orange zest
Pinch of salt
For the glaze:
Powdered sugar
Orange juice
Grand Marnier (optional)
Orange zest
How to Make Cranberry Orange Butter Swim Biscuits
Make a quick cranberry orange jam on the stovetop. Mix the dry ingredients with sugar and orange zest, stir in cranberries, then add buttermilk. Melt butter in your baking dish, pour in the batter, and swirl the jam throughout. Bake until golden and bubbly, then drizzle with a simple orange glaze.
Full recipe steps are in the card below.
Tips for Success
Don’t overmix the batter — it keeps the biscuits tender.
Use room-temperature buttermilk so it blends smoothly.
Swirl the jam lightly so you get ribbons, not full mixing.
Bake in the bottom-third of the oven for even browning.
If browning quickly, cover loosely with foil.
Variations
Add white chocolate chips for a richer dessert version.
Swap cranberries for blueberries for a summer version.
Use lemon instead of orange for a bright citrus twist.
Frequently Asked Questions
Can I make these ahead?
Yes — bake, cool fully, and refrigerate. Reheat lightly before serving.
Can I freeze them?
Yes. Wrap tightly and freeze up to 2 months. Thaw at room temp.
Can I use frozen cranberries?
Absolutely — no need to thaw.
What if I don’t have buttermilk?
Mix 2 cups milk with 2 tablespoons lemon juice or vinegar and rest 10 minutes.
What to Serve With These Biscuits
Serve with eggs, bacon, coffee, holiday brunch spreads, or as a dessert with whipped cream or vanilla ice cream.
More Recipes You’ll Love
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Eggs Royale aka: Eggs Benedict with Smoked Salmon
Lemon Poppyseed Pancakes with Blueberry Compote and Whipped Ricotta
Cranberry Orange Butter Swim Biscuits
Ingredients
- ½ cup (1 stick) unsalted butter
- 2 ½ cups all-purpose flour
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon finely grated orange zest
- 2 cups full-fat buttermilk, room temperature
- 1/2 cup finely chopped fresh cranberries
- 1 cup fresh cranberries
- 3 tablespoons fresh orange juice
- 3 tablespoons granulated sugar
- 1 teaspoon finely grated orange zest
- Pinch kosher salt
- 1 cup powdered sugar
- 1½ tablespoons fresh orange juice
- 1 tablespoon Grand Marnier (optional- if not using, use an extra tablespoon of orange juice)
- 1 teaspoon finely grated orange zest
- Pinch salt
Instructions
- In a small saucepan, combine cranberries, orange juice, sugar, zest, and a pinch of salt.
- Cook over medium-low heat, stirring occasionally, until the cranberries burst and the mixture thickens, 7–9 minutes.
- Remove from heat and cool 10 minutes — it will thicken more as it cools.
- Place oven rack in the bottom third position and preheat to 450°F (232°C).
- Add ½ cup butter to an 8×8-inch (2-quart) baking dish and place in the oven for 5 minutes, until melted and lightly bubbling.
- In a large bowl, add the ¼ cup sugar and 1 teaspoon orange zest.
- Rub together with your fingers until fragrant and slightly moist.
- Whisk in the flour, salt, and baking powder.
- Stir in the ½ cup chopped cranberries.
- Pour in the buttermilk and gently fold until just combined — don’t overmix.
- Add half the cooled jam and fold once or twice to create ribbons through the batter.
- Remove the hot buttered dish from the oven. Pour in the batter and spread evenly.
- Dollop the remaining jam on top and swirl lightly with a knife.
- Score into 9 squares.
- Bake 25-35 minutes, rotating halfway through, until: The top is deep golden, butter is bubbling at the edges, center springs back when gently pressed.
- If browning too quickly, tent with foil.
- When the biscuits are almost done, whisk together powdered sugar, orange juice, Grand Marnier, zest, and a pinch of salt until smooth and pourable.
- If you make it early, cover tightly and whisk before using.
- Let biscuits cool for 5–10 minutes.
- Drizzle generously with the glaze.
