Cranberry Orange Butter Swim Biscuits

Cranberry Orange Butter Swim Biscuits

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Yield: 9

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Ingredients

Biscuit Base

• 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

Cranberry Orange Jam

• 1 cup fresh cranberries
• 3 tablespoons fresh orange juice
• 3 tablespoons granulated sugar
• 1 teaspoon finely grated orange zest
• Pinch kosher salt

Orange Glaze

• 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

Cranberry Orange Jam

1. In a small saucepan, combine cranberries, orange juice, sugar, zest, and a pinch of salt.
2. Cook over medium-low heat, stirring occasionally, until the cranberries burst and the mixture thickens, 7–9 minutes.
3. Remove from heat and cool 10 minutes — it will thicken more as it cools.

Biscuits

1. Place oven rack in the bottom third position and preheat to 450°F (232°C).
2. 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.
3. In a large bowl, add the ¼ cup sugar and 1 teaspoon orange zest.
4. Rub together with your fingers until fragrant and slightly moist.
5. Whisk in the flour, salt, and baking powder.
6. Stir in the ½ cup chopped cranberries.
7. Pour in the buttermilk and gently fold until just combined — don’t overmix.
8. Add half the cooled jam and fold once or twice to create ribbons through the batter.
9. Remove the hot buttered dish from the oven. Pour in the batter and spread evenly.
10. Dollop the remaining jam on top and swirl lightly with a knife.
11. Score into 9 squares.
12. 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.
13. If browning too quickly, tent with foil.

Glaze

1. When the biscuits are almost done, whisk together powdered sugar, orange juice, Grand Marnier, zest, and a pinch of salt until smooth and pourable.
2. If you make it early, cover tightly and whisk before using.
3. Let biscuits cool for 5–10 minutes.
4. Drizzle generously with the glaze.

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