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Brown Sugar Biscuits with a Cranberry Orange Swirl

  • Author: Kitschen Cat
  • Yield: 12 Biscuits 1x


  • 2 cups all purpose flour
  • 3 tablespoons white sugar
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ¼ cup softened butter (affiliate) or shortening
  • ⅔ cup milk

Cranberry Orange Swirl

  • 1 tablespoon grated orange zest
  • ¼ cup fresh squeezed orange juice (about 1 orange)
  • ½ cup chopped cranberries
  • ¼ cup melted butter (affiliate)
  • ⅓ cup brown sugar (affiliate)
  • 1 teaspoon cinnamon (affiliate)


  1. Preheat oven to 425 degrees.
  2. Combine dry ingredients (flour, white sugar, baking powder, cream of tartar, salt). Add in softened butter. Work with a pastry blender or your hands until butter is incorporated into the flour mixture. You should have a soft, almost sandy texture.
  3. Add milk. Start with ½ cup and slowly add remainder until dough is soft, but not sticky. You may not use the full ⅔ cup. Mix dough until it starts to pull away from the sides of the bowl and a ball starts to form.
  4. On a lightly floured surface, roll dough out with a rolling pin until you have a rectangle about 13 x 9 inches.
  5. In a small mixing bowl, stir together  chopped cranberries, orange zest, and orange juice, and cinnamon. Set aside.
  6. Brush melted butter onto dough, followed by brown sugar and the cranberry mixture.
  7. Starting on the long end, roll up into a log. With a sharp knife, cut into 12 biscuits.
  8. In 9 x 13 pan or 2 cake pans, coat with cooking spray. Place cut biscuits into the pan.
  9. Bake at 425 degrees for 10 minutes.