CRANBERRY CATHEAD BISCUITS W/ WHIPPED ORANGE HONEY BUTTER The coziest bake for thanksgiving 🫶 They’re big, soft and fluffy in the middle with a tender crumb, perfectly golden and crisp on the outside, and filled with tart pops of cranberry in every bite! Served warm with the dreamiest whipped orange honey butter — the sweet citrusy butter paired with the cranberries is such a beautiful match ✨And of courseee add a hot cup of coffee, and it’s honestly the kind of slow, comforting morning we all need more of ☕️ Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (makes 7-8): Cranberry Cathead Biscuits: - 2 cups (256g) cake flour @King Arthur Baking - 1 cup (130g) all-purpose flour @Bob’s Red Mill - 1/4 cup (55g) granulated sugar - 1 tbsp (12g) baking powder - 1/2 tsp (3g) baking soda - 1/2 tsp (3g) salt - 12 tbsp (171g) salted butter, cold and grated - 1/2 cup (120ml) buttermilk (or 1/2 tbsp apple cider vinegar or lemon juice mixed with 1/2 cup milk of choice) - 1 cup (240g) Greek yogurt or sour cream - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas - 1 1/2 cups (180g) crushed cranberries (fresh, frozen, or dried — fresh or frozen will be more tart, dried will be sweeter) Topping: - 3 tbsp (45ml) buttermilk or heavy cream, for brushing - 1/4 cup (60g) turbinado sugar or coarse sugar of choice Whipped Orange Honey Butter: - 1/2 cup (113g) salted butter, at room temperature @KerrygoldUSA - 1/4 cup (85g) honey - 1 tsp (4g) vanilla bean paste or extract - Zest of 1 orange Instructions: Preheat the oven to 425F. Grease a 12” cast iron skillet or large round baking pan with butter. Set aside. Prepare the biscuit dough. In a medium bowl, whisk together the buttermilk, Greek yogurt, and vanilla until well combined. Set aside. In a separate large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Add in the grated butter, and use a wooden spoon to toss until butter is coated in flour and the mixture resembles a ‘crumbly’ texture. Make a well in the center of the dry mixture, and pour in the wet mixture. Mix with a wooden spoon until just before being combined. Add in the crushed cranberries and use your hands or a spatula to gently fold the cranberries into the dough mixture, until evenly dispersed and the dough comes together more. Be careful not to over-mix. The dough will be slightly sticky, but should be soft enough to scoop! Use a large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit (if using a large cookie scoop, purposely overfill the scoop), and place in the prepared skillet or pan. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with turbinado sugar or your coarse sugar of choice. Bake for 20-25 minutes, or until fluffy and golden brown. While the biscuits are baking, prepare the whipped orange honey butter. In a medium bowl, whip the butter with a whisk or handheld electric mixer until light and fluffy. Then, whip in the honey, vanilla, and orange zest until combined, fluffy, and lighter in color. Remove the biscuits from the oven and serve warm with the whipped orange honey butter, flaky sea salt, and a hot cup of coffee, if desired. Enjoy! #cranberrycatheadbiscuits #whippedorangehoneybutter #thanksgivingbreakfast #baking @Lodge Cast Iron USA @Earlywood @KitchenAid - @wellmadebykiley