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Cranberry Biscuits

Total Time

Prep: 40 min. + rising Bake: 10 min.


about 1-1/2 dozen

Updated: Sep. 09, 2022
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California


  • 1-2/3 cups warm whole milk (70° to 80°)
  • 2 large eggs
  • 3 tablespoons butter, softened
  • 3/4 cup mashed potato flakes
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon grated orange zest
  • 4 cups bread flour
  • 1 tablespoon active dry yeast
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • 3 tablespoons chopped dried cranberries, optional


  1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries.
  2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes.
  3. Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired.

Nutrition Facts

1 slice: 198 calories, 3g fat (2g saturated fat), 32mg cholesterol, 306mg sodium, 39g carbohydrate (15g sugars, 1g fiber), 6g protein.

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