Orange Cranberry Waffles (A Cozy Winter Breakfast)

 

These orange cranberry waffles use dried cranberries and fresh orange zest for a simple, cozy winter breakfast that’s perfect for holidays or weekends.

Orange Cranberry Waffles (A Cozy Winter Breakfast)

Picture this: it’s a cold winter morning, the house is still quiet, and you’re wrapped in a sweater with a warm mug in hand. Outside, it feels gray and chilly, but inside the kitchen is cozy and calm. It’s the kind of morning that calls for a real breakfast — something warm, comforting, and a little special, whether it’s a holiday morning or just a slow weekend in December.

The waffle maker heats up on the counter as the smell of orange zest starts to fill the room. Steam lifts when the lid opens, revealing golden waffles dotted with cranberries, crisp at the edges and soft in the center. Butter melts instantly, syrup drips into every pocket, and suddenly the whole kitchen feels warmer. It’s simple, familiar, and exactly what a winter morning should feel like.

These orange cranberry waffles are made for cozy breakfasts like this — easy enough for a weekend, but festive enough for a holiday morning. Bright citrus and tart cranberries add just the right balance, turning an ordinary breakfast into something that feels a little more special, without any extra fuss.

Enjoy!

What Ingredients Do I Need?

• All-purpose flour - The base of the waffles, giving them structure while keeping the texture light.

• Granulated sugar  -Adds just enough sweetness to balance the tart cranberries and bright citrus.

• Cornstarch - Helps create crisp waffle edges with soft, fluffy centers.

• Baking powder & baking soda - Work together to give the waffles lift and an airy texture.

• Salt - Enhances all the flavors and keeps the waffles from tasting flat.

• Dried cranberries - An easy, pantry-friendly option that adds tart pops of flavor without extra prep.

• Buttermilk - Adds richness and a slight tang, keeping the waffles tender.

• Eggs - Bind everything together and help create structure.

• Unsalted butter - Adds flavor and contributes to those golden, crisp edges.

• Orange zest - Brightens the waffles with fresh citrus aroma and flavor.

Substitutions and Variations

Simple Substitutions

• No buttermilk? - Use milk mixed with a splash of lemon juice or vinegar.

• Out of dried cranberries? - Swap in dried cherries, raisins, or chopped dried apricots.

• Dairy-free option - Use plant-based milk and dairy-free butter.

• No orange zest? - Lemon zest works beautifully for a slightly different citrus note.

Variations

• Holiday Spice Waffles - Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

• Nutty Orange Cranberry Waffles - Stir in finely chopped walnuts or pecans for added texture.

Kitchen Notes and Tips

• Don’t overmix the batter — a few small lumps help keep the waffles light.

• Let the waffle maker fully preheat for the crispiest results.

• Lightly grease the waffle iron between batches to prevent sticking.

• These waffles are best served hot, straight from the waffle maker.

• To keep waffles warm for a crowd, place them on a wire rack in a low oven.

• Leftovers can be frozen and reheated in a toaster for easy winter breakfasts.

Make Ahead & Freezing

• Make the batter ahead: The waffle batter can be mixed and stored, covered, in the refrigerator overnight. Give it a gentle stir before cooking.

• Cook ahead for guests: Waffles can be cooked earlier in the day and kept warm in a low oven until ready to serve.

• Freezing leftovers: I do this all the time! Let waffles cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container.

• Reheating: Reheat frozen waffles in a toaster or oven until warm and crisp — no need to thaw first.

• Perfect for busy mornings: Having a batch in the freezer makes cozy winter breakfasts easy, even on hectic holiday mornings.

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These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

 

Discover whether King Arthur’s Buttermilk Biscuit Flour Blend is worth adding to your Thanksgiving menu. I tested this mix to see if it delivers tender, flaky biscuits without the fuss — perfect for holiday shortcuts and cozy, semi-homemade baking.

These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

I’ve been making biscuits since I was little — the kind where you stand on a chair at the kitchen counter, hands dusted with flour, waiting for Mom or Grandma to say, “Okay, your turn.” Over the years, I’ve shared plenty of biscuit recipes on the blog, from fluffy classics to drop-style shortcuts, and I still love making them completely from scratch.

But I’m also not opposed to a little help from a mix. Sometimes a shortcut is exactly what you need, especially when you’re juggling a long Thanksgiving menu and trying to get everything on the table warm at the same time. That’s what made me curious about King Arthur’s Buttermilk Biscuit Flour Blend — a pre-mixed combination of soft wheat flour, buttermilk powder, baking powder, and salt, all ready to go. Could it give me that tender, flaky, homemade feel without measuring a dozen ingredients?

So today’s post is part review, part kitchen experiment, and part holiday prep strategy. Let’s see if this biscuit blend really earns a spot on your Thanksgiving table.

What is This Product?

King Arthur’s Buttermilk Biscuit Flour Blend is a premixed blend of soft wheat flour, buttermilk powder, baking powder, and salt designed to make biscuits easier to bake at home. Instead of measuring separate ingredients or worrying about how much leavening to add, this mix gives you a reliable base for tender, flaky biscuits every time.

The blend is versatile enough for classic round biscuits, drop biscuits, or even sweet variations like shortcakes. You just add your fat of choice — butter or cream — and liquid, mix, and bake. For anyone who loves biscuits but wants a little help along the way, it feels like a smart shortcut that doesn’t compromise on texture or flavor.

The Difference Between These Biscuits and Regular Biscuits

What makes these biscuits special? I’ll admit, I’m not a professional biscuit baker, but I’ve made plenty from scratch over the years — flaky, tender, and sometimes… not quite perfect. Using King Arthur’s Buttermilk Biscuit Flour Blend is a little different, but in a good way.

The main differences are simple: the buttermilk powder adds flavor and a slight tang, while the pre-measured leavening ensures consistent rise every time. The result is light, flaky layers that hold together without being dense, even if you’re a casual home baker. You don’t need special tools — a standard mixing bowl and your favorite butter or cream are all it takes to get biscuits that feel like they belong in a bakery.

    My Biscuit Blend Review    

After testing King Arthur’s Buttermilk Biscuit Flour Blend, here’s my honest take — what worked beautifully and a couple of small tips to keep in mind for perfect biscuits every time.

What I Liked

1. Easy to Use: This mix takes the guesswork out of biscuit baking. Since the buttermilk is already included, I didn’t need to measure separate powders or worry about freshness. A cutting in of butter and a little liquid, and the dough was done! 

2. Flaky, Tender Texture: The biscuits baked up beautifully: tender, soft, and layered just right. Even after cooling, they stayed light and fluffy, not dense or heavy. I was impressed by how close the texture came to a fully scratch-made biscuit.

3. Delicious Buttermilk Flavor: The blend has a gentle tang from the buttermilk powder that gives a comforting, homemade taste. 

4. Versatility: King Arthur has created a blend that you can use in any biscuit recipe that calls for all-purpose flour.  Here's how:  For every 1 cup of flour, replace with 1 cup plus 1 tablespoon Buttermilk Biscuit Flour Blend. Omit salt and baking powder.

What I’d Change

Honestly, there’s not much I would change about this product — it does exactly what it promises. If I had to pick one thing, it would be the amount of product you get; I would vote for a larger quantity because it's that good and I can see many ways I can use this mix and a 2.5 pound bag will not last long!  It’s completely worth buying. For a stress-free Thanksgiving, this blend is a blessing.  You may purchase yours here.

How to Achieve Flaky Layers in Your Biscuits

I'll provide the 3 Ingredient Biscuit recipe that King Arthur uses for this biscuit flour mix below.  Here's a tip on how to achieve those flaky layers. 

If you love a biscuit with light, delicate layers, this technique is a game-changer — and it’s easier than it sounds.

After mixing your dough, transfer it to a well-floured surface and sprinkle a little extra flour on top. Press the dough down to about 1 inch thick, then fold it over onto itself and rotate it 90° (a quarter turn). Repeat this flattening, folding, and turning process three more times. Each fold creates layers that puff up beautifully when baked, giving you that tender, flaky texture.

A couple of tips: handle the dough as minimally as possible — overworking it can make the biscuits tough. If the dough starts sticking, stop, remove any stuck bits, and lightly flour the surface before continuing. This method takes a little patience, but the flaky, bakery-style biscuits you get in the end are totally worth it — and it works beautifully with King Arthur’s Buttermilk Biscuit Flour Blend.

Is it worth putting on your Thanksgiving table? 

Absolutely. These biscuits are tender, flaky, and flavorful — and the convenience of the blend means you can focus on the rest of your holiday menu without sacrificing quality. Whether you’re making classic biscuits for gravy, drop biscuits for your kids, or sweet shortcakes for dessert, this mix is a reliable, semi-homemade solution. I’d buy it again in a heartbeat and plan to explore more recipes with it after Thanksgiving — because sometimes a little shortcut makes all the difference, and your family will love them either way.

Enjoy your holiday!

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Savor the hearty, fresh flavors of my Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing. Crispy chicken, crisp greens, and a bright, herby dressing make this a comforting, wholesome meal perfect for family dinners or a cozy lunch.

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Step into your kitchen and bring the chophouse restaurant experience home. This Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing takes the hearty, satisfying flavors of a classic steakhouse salad and makes them approachable for your own table. Crispy, golden chicken strips crown a bed of crisp green leaf lettuce, refreshing cucumber, sweet cherry tomatoes, and a sprinkle of sharp cheddar — a perfect combination of textures and flavors that makes every bite feel like a treat.

What truly sets this salad apart is the Garden-Fresh Buttermilk Dressing. Think of it as Ranch’s lighter, brighter cousin: tangy but not heavy, creamy but not cloying, with fresh herbs and a hint of lemon that wake up every ingredient in the salad. Skipping this dressing is simply not an option — it’s the flavor glue that turns a simple mix of greens and chicken into something truly irresistible.

Whether you’re serving a weeknight dinner, entertaining friends, or just craving a wholesome, satisfying meal, this salad delivers. It’s fresh, hearty, and full of personality, with the convenience of easy-to-heat chicken strips and a quick mason jar dressing that feels homemade without the fuss. Once you try it, you’ll understand why this combination of crispy chicken, crisp veggies, and that bright, herby buttermilk dressing belongs in your regular rotation.

What Ingredients Do I Need?

Creating that chophouse magic at home starts with a few simple, wholesome ingredients. Each one brings something special to the table:

For the Salad:

• Crispy Chicken Breast Strips – Golden and savory, these add hearty flavor and satisfying crunch, giving the salad its “main-course” feel. (I buy the Tyson fully cooked crispy chicken breast strips)

• Green Leaf Lettuce – Soft yet crisp, this lettuce provides a fresh, slightly sweet base that pairs perfectly with the tangy dressing.

• Coleslaw Mix – Adds texture and extra crunch while saving you chopping time — think of it as your secret shortcut to more layers of flavor.

• Cherry Tomatoes – Bursting with sweetness and color, they brighten up every bite and balance the savory notes.

• English Cucumber – Cool and refreshing, this adds a clean, crisp bite that keeps the salad light and balanced.

• Cheddar Cheese – A touch of sharpness and creaminess that ties everything together with that classic chophouse edge.

For the Buttermilk Dressing:

• Whole Buttermilk – Light, tangy, and fresh; the heart of this dressing and what gives it that signature flavor.

• Mayonnaise – Adds creaminess and helps the dressing cling perfectly to the crisp greens.

• Fresh Chives – Mild and oniony, they bring a gentle sharpness that brightens the flavor.

• Fresh Dill – Earthy and aromatic, giving the dressing a fresh-from-the-garden taste.

• Lemon Zest & Juice – Adds brightness and just the right amount of tang to lift the creamy base.

• Dijon Mustard – Subtle and savory, it ties all the flavors together with a little zip.

Substitutions and Variations

Want to make this salad your own? Here are a few ways to switch things up without losing that chophouse charm:

Simple Substitutions

• Lettuce: Swap green leaf for romaine or butter lettuce if that’s what you have on hand.

• Cheese: Try Monterey Jack or crumbled feta for a fresh twist.

• Chicken: Use grilled chicken breast or rotisserie chicken if you prefer a lighter option.

• Dressing: If you’re out of buttermilk, mix equal parts milk and plain Greek yogurt or sour cream for a similar tang.

Variation 1 – BBQ Ranchhouse Salad

Toss the chicken strips in a drizzle of barbecue sauce before adding them to the salad, and sprinkle on a few crunchy fried onions. The smoky-sweet flavor turns it into a down-home BBQ favorite.

Variation 2 – Farmstand Fresh Garden Salad

Skip the chicken and add extra veggies — roasted corn, bell peppers, or sliced radish — and top with sunflower seeds for a bright, veggie-packed option that feels straight from the garden.

Kitchen Tips and Notes

• Use a Mason Jar for the Dressing: It’s quick, easy, and gives you that perfect country presentation. Plus, shaking blends everything beautifully without dirtying extra dishes.

• Chill Before Serving: If you have time, refrigerate the dressing for 15–20 minutes while you prepare the rest of the salad. The herbs bloom and the flavors meld for a richer taste.

• Crisp Up the Chicken: For extra crunch, reheat the chicken strips in the oven or air fryer instead of the microwave.

• Make It Ahead: Prep the veggies and dressing in advance, then assemble just before serving. It’s ideal for meal prep or quick lunches.

• Serve with Style: Present the dressing in a small mason jar and serve it tableside — it adds that cozy, homemade touch that makes every meal feel special.

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    RECIPE IS DOWN BELOW👇     

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are delectably soft, flakey, and buttery.  They are so simple to make you'll wonder why you hadn't made them before!

Easy Buttermilk Biscuits

Confession:  I'm a biscuit lover.  Always have been, always will be.  These are the Southern quintessential staple for breakfast, lunch or dinner.  This recipe is so easy to make.  Virtually one bowl and a quick simple dough is made which turns in to the most heavenly, soft biscuits you will have ever had.  Now these biscuits are heavy on the butter, and will taste that way as well. Which, quite frankly, are a wonderful indulgence on occasion!  If you are watching your calories, these are not for you but you might enjoy some of my other biscuit recipes listed below.

Serve these up with butter and jelly for breakfast.  Serve alongside as a hot roll with dinner, or make a wonderful ham sandwich with them for lunch.  Anyway you slice them they are heavenly!

What Ingredients do I need?

• self rising flour - White Lily, King Arthur, and Gold Medal are all good brands

• baking powder - even though we are using self rising flour we are still adding baking powder

• baking soda

• salt

• unsalted butter - I prefer unsalted butter so you can control the sodium content

• 1 egg 

• buttermilk

Substitutions and Variations

• You can use regular all purpose flour but the rise will not be as high on the biscuits.

• Use whole milk instead of buttermilk but they will not have the tang buttermilk gives.

Kitchen Tips and Notes

• No buttermilk?  Make sour milk by adding 1 Tablespoon of lemon juice to the milk

• No self-rising flour.  Make you own: 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt

• For tall biscuits, press the biscuit cutter straight down and then back up without rotating the cutter around the biscuit.

• Cut your butter in to small cubes. It will be easier to cut in to the flour.

• Use two forks if you don't have a pastry cutter.

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Easy Buttermilk Biscuits

yield: 8 2" biscuits

2 cups self rising flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted butter, cut in to chunks
1 egg, beaten
3/4 cup buttermilk

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Add the butter and ust a pastry blender to cut the butter into the flour until the butter is the size of small peas.

Combine egg and buttermilk and add to the flour mixture.  Stir with a spoon until combined and dough holds together when pressed.  Refrigerate the dough while you preheat the over to 400 degrees.

Turn dough out on to a floured board and press it into a round that is 1/2 thick.  Use your hands or a rolling pin.  Using a 2" biscuit cutter, but out biscuits, pressing down and up (don't turn the cutter as this reduces the height of the biscuit). Re-roll any dough scraps and cut out the remainder of the biscuits.

Arrange on a baking sheet.  Bake in the oven 15 minutes until golden brown. Serve warm with butter and/or jelly.

Spring Fling: Ribbon Spring Salad with Buttermilk Dressing

This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.  

Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!

Ribbon Spring Salad with Buttermilk Dressing

We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing.  It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix.  This mixture grabs up the freshest produce for spring!  To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer.  You can accomplish a similar affect by using a vegetable peeler as well.

This salad is topped with a wonderful buttermilk dressing that is filled with herbs.  You won't regret making your own dressing with this one.  It's easy to mix up and the flavor is out of this world!  Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.

What Ingredients do I need?

• Carrots - try to buy large carrots so spiralizing is easier
• Zucchini
• Asparagus
• Radishes
• Snap Peas
• Cucumber
• Spring Mix or 50/50 Blend
• Buttermilk
• Mayonnaise
• Chives - use fresh herbs
• Dill - use fresh herbs
• Lemon
• Dijon mustard

Substitutions and Variations

• Use Spinach as your base or a butter lettuce
• You can use yogurt instead of Mayonnaise
• If you don't like fresh Dill use fresh Thyme
• Swap out some of the veggies for your favorite ones
• Use your favorite vinaigrette instead of a cream based dressing

Kitchen Tips and Notes

• I use a spiralizer to make my ribbons. I have this one and this one.

• Use a vegetable peeler to make long strips instead of ribbons

• Make sure to blanch your asparagus to keep it fresh and vibrant green

• I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.

• Store your leftover dressing in the refrigerator for up to 2 weeks.

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Ribbon Spring Salad with Buttermilk Dressing

serves 6

Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix

In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper.   Cover and refrigerate for 1 hour.

In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.