Cranberry orange drop biscuits

                           CRANBERRY ORANGE DROP BISCUITS                              

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 Oil infusion: Blood orange

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Soft warm biscuits with a hint of orange, warm cranberry zing, and minimal effort. 

Instead or in addition to the dried cranberries, making a cranberry sauce to top these biscuits with would be divine! 

Add 12oz fresh or frozen cranberries to a sauce pan on med with 1/2-1 cup sugar, a cinnamon stick, juice & peel of 1 orange or blood orange, and about 2in of fresh ginger. Cook down until most, if not all, of the cranberries have popped. Add a bit of water if its getting too thick. This next step is optional, but you can add a splash of vanilla extract and/or a 1/4 cup of brown sugar for added flavour & sweetness. Once all mixed & reduced down, remove orange peels, cinnamon stick, & ginger. Voila! Amazing warm, sweet, & tangy fresh cranberry sauce to pair perfectly with these orange biscuits. 

(Also, fantastic recipe for thanksgiving cranberries!)

MAKES 6 BISCUITS

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon regular or coconut sugar (add 1/2 tsp of blood orange zest to sugar & let it sit with the sugar for ~5 mins to add a boost of tang for a brighter orange flavour)
• 1/2 teaspoon salt
• 1/4 cup blood orange olive oil
• 1/2 cup milk
• 1/4-1 cup dried cranberries (depends on how much you want in it)

Instructions:

Preheat oven to 450°F.

In a large bowl, stir the flour, baking powder, sugar, and salt until well-combined. Pour in the olive oil and milk and stir until just combined. Gently fold in dried cranberries, being careful not to overmix. 

Drop batter onto greased or lined baking sheet. Bake for 10-12 minutes, or until golden

Serve warm with butter and/or a drizzle of orange olive oil if you want more orange flavor.