Cranberry Cream Biscuits

Cranberry Cream Biscuits are buttery, tender, flaky, and super simple to make. Made with sugar, whipping cream, and dried cranberries, these easy biscuits are ready to eat in just 30 minutes. Cozy up with a cup of tea and enjoy them all season long!

3cranberry cream biscuits stacked with a halved one on top

If you love easy recipes with just a few simple ingredients, then this one is for you. Especially with the hustle and bustle of the holidays, it’s so important to have delicious recipes for things you can make in a pinch. Anything that will compliment your Thanksgiving or Christmas meal is a bonus!

The anticipation of breaking open one of these biscuits right out of the oven, watching the steam escape is well worth the wait! Serve it with your favourite spreads, a slab of butter, or plain. Wrap up a few and share them with your friends and neighbours.

These cranberry biscuits along with my simple drop biscuits and mascarpone biscuits are a must add to your holiday baking list, whether it be for a snack, a breakfast, or a weekend family brunch!

3 biscuits stacked


  • Flour -All purpose flour
  • Baking Powder
  • Sugar -Granulated
  • Salt
  • Cranberries -Dried
  • Cream – Heavy, whole or whipping (with at least 30% fat content)
  • Butter -Melted

How to make them

Preheat the oven and line a cookie sheet with parchment paper.

Whisk flour, baking powder, sugar, and salt in a bowl and slowly add the cream and mix until just combined. Over mixing will affect the texture of your biscuits resulting in them being too hard.

Move the dough to a lightly floured flat surface and begin to gently knead. Pat the dough into a circle, approximately 1 inch thick.

mixing the dough forming the dough and forming into a dough round

At this point you can cut them into the signature triangles you often see in scones or cut out circles with a round cutter.

Place individual cut-outs on the prepared pan and brush with melted butter. This will give it that attractive golden brown exterior. Bake until golden and serve as you’d like!

making 6 rounds and before and after baking on a cookie sheet

How to store them

Biscuits will keep at room temperature in an airtight container for up to 2 days. You want them sealed to keep in the moisture otherwise they’ll dry out pretty quickly. They will also keep in the fridge for up to 5 days, again sealed.

They also freeze well, once completely cooled. Wrap tightly in foil or plastic wrap and seal in an airtight container or plastic Ziploc. Thaw in the fridge overnight and reheat in the oven if you want to warm them up a bit again.

3 biscuits stacked and some in the background

Can I substitute the dried cranberries?

Yes! Swap out the dried cranberries for fresh. You might want to adjust the amount of sugar as fresh cranberries are quite tart! If you want to omit them altogether, try raisins instead.

On a sweeter note, try chocolate adding in white or milk chocolate chips. Perhaps add a light glaze on top.

Sprinkle in some orange zest or orange juice to really up the holiday flavours. There is no better match than orange and cranberry!

As always if you give these delicious Cranberry Cream Biscuits a try let me know what you think! Enjoy.

3 biscuits stacked and one cut leaning against them
3 biscuits on top of each other

Cranberry Cream Biscuits

Cranberry Cream Biscuits are buttery, tender, flaky, and super simple to make. Made and ready to eat in just 30 minutes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 biscuits
Calories 404 kcal


  • 2 cups all purpose flour (260 grams)
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4-1/3 cup dried cranberries (32-43 grams)
  • 1 1/2 cups heavy/whole/whipping cream (360 grams)
  • 1 1/2 tablespoons butter (melted)


  • Pre-heat oven to 400F (200C). Line cookie sheet with parchment paper.
  • In a medium bowl whisk together flour, baking powder, sugar, salt and cranberries. Slowly add the cream and mix just until moistened.
  • Move the dough to a lightly floured flat surface and gently bring the dough together, kneading gently 3-4 times. Pat the dough into a circle about 1 inch thick, either cut it into 6-8 triangles or cut out 6 circles with a round cutter. Place on prepared pan about an inch apart and brush with melted butter. Bake for 15-18 minutes. Let cool or serve warm. Enjoy!


If you dough is too wet to work with then add a little more flour a tablespoon at a time, remember though it should not be a smooth dough.


Calories: 404kcalCarbohydrates: 39gProtein: 6gFat: 25gSaturated Fat: 16gCholesterol: 89mgSodium: 313mgPotassium: 89mgFiber: 1gSugar: 5gVitamin A: 962IUVitamin C: 1mgCalcium: 84mgIron: 2mg
Keyword cream biscuits, cream biscuits with cranberries
Tried this recipe?Let us know how it was!


  1. I’ve just finished making these and they are baking. However I found the dough too wet with that much cream and had to add a bit more flour before I turned it out. Suggestions?

  2. Hi Rosemary! I’m thinking of making the cranberry cream biscuits for Thanksgiving this weekend. However, your recipe doesn’t say when to add the dried cranberries, I’m assuming when the cream is added? Thanks!

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