3 cups self-rising flour
1/2 cup granulated sugar
2/3 cup sweetened dried cranberries (such as Craisins)
1/3 cup chopped pecans, toasted
4 teaspoons dried grated orange peel
Measure the items carefully into a pretty cellophane bag or layer in a jar.
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1 cup whipping cream
1/2 cup milk
Bag/jar of Mix
Combine all, blend well.
Have you made Cranberry-orange Biscuits Mix? What did you change, substitute, or serve with it?
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Drop spoonfuls of dough onto greased baking sheet. Sprinkle w/sugar, if desired.
Bake at 450 degrees 10-12 min.
Cranberry-Orange Biscuit Mix
Ingredients
- 3 cups self-rising flour
- ½ cup granulated sugar
- ⅔ cup sweetened dried cranberries
- ⅓ cup chopped pecans toasted
- 4 teaspoons dried grated orange peel
- 1 cup whipping cream
- ½ cup milk
- Sugar for sprinkling optional
Equipment
Jar or cellophane bag
Instructions
- In a large bowl, combine the self-rising flour, granulated sugar, dried cranberries, chopped toasted pecans, and dried grated orange peel.
- Spoon the mixture into a jar or cellophane bag and seal tightly for storage or gifting.
- To bake, preheat the oven to 450°F and grease a baking sheet.
- Combine the full jar or bag of mix with 1 cup whipping cream and 1/2 cup milk.
- Stir just until blended and no dry flour remains.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Sprinkle with sugar, if desired.
- Bake for 10 to 12 minutes, until lightly golden and baked through.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is 12 drop biscuits based on a standard spoon-dropped portion size.
Prep time is an estimate based on measuring the mix and portioning the dough.
Store the dry mix in an airtight container in a cool, dry place for up to 2 months for best quality.
Refrigerate baked leftover biscuits in a covered container and use within 3 to 4 days.
Freeze baked biscuits for up to 2 months.
Do not taste the raw dough because flour is a raw ingredient and should be baked before eating.
Prep time is an estimate based on measuring the mix and portioning the dough.
Store the dry mix in an airtight container in a cool, dry place for up to 2 months for best quality.
Refrigerate baked leftover biscuits in a covered container and use within 3 to 4 days.
Freeze baked biscuits for up to 2 months.
Do not taste the raw dough because flour is a raw ingredient and should be baked before eating.
Tried this recipe?
Let us know how it was!Cranberry-Orange Biscuit Mix
Ingredients
- 3 cups self-rising flour
- ½ cup granulated sugar
- ⅔ cup sweetened dried cranberries
- ⅓ cup chopped pecans toasted
- 4 teaspoons dried grated orange peel
- 1 cup whipping cream
- ½ cup milk
- Sugar for sprinkling optional
Equipment
Jar or cellophane bag
Instructions
- In a large bowl, combine the self-rising flour, granulated sugar, dried cranberries, chopped toasted pecans, and dried grated orange peel.
- Spoon the mixture into a jar or cellophane bag and seal tightly for storage or gifting.
- To bake, preheat the oven to 450°F and grease a baking sheet.
- Combine the full jar or bag of mix with 1 cup whipping cream and 1/2 cup milk.
- Stir just until blended and no dry flour remains.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Sprinkle with sugar, if desired.
- Bake for 10 to 12 minutes, until lightly golden and baked through.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is 12 drop biscuits based on a standard spoon-dropped portion size.
Prep time is an estimate based on measuring the mix and portioning the dough.
Store the dry mix in an airtight container in a cool, dry place for up to 2 months for best quality.
Refrigerate baked leftover biscuits in a covered container and use within 3 to 4 days.
Freeze baked biscuits for up to 2 months.
Do not taste the raw dough because flour is a raw ingredient and should be baked before eating.
Prep time is an estimate based on measuring the mix and portioning the dough.
Store the dry mix in an airtight container in a cool, dry place for up to 2 months for best quality.
Refrigerate baked leftover biscuits in a covered container and use within 3 to 4 days.
Freeze baked biscuits for up to 2 months.
Do not taste the raw dough because flour is a raw ingredient and should be baked before eating.
I love the flavor combination of cranberry and orange in these biscuits! They’re perfect for a cozy morning or brunch, and the mix makes it super convenient.