We took our basic buttermilk biscuit recipe for drop biscuits and added cranberries, nuts, spices, orange zest, and a little more sugar. It is not overly sweet, more like bread with fruit and nuts. If you want a sweet bread, increase the sugar to 1/4 cup.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoon sugar
1/2 teaspoons salt
1/4 pound (one stick) cold butter
3/4 cup dried cranberries, chopped
1/2 cup walnut pieces
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups buttermilk or enough to make a soft batter
Preheat the oven to 425 degrees. Oil a baking sheet.
1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
2. Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture. (See picture.) Stir in the cranberries, walnuts, zest, and spices.
3. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
4. Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion.
5. Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire rack to cool.