Preparation

• Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
• Combine cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, cloves, orange zest, and orange juice in a medium saucepan. Cook over medium heat for 8-10 minutes until cranberries begin to soften and bubble.
• Pour the cranberry mixture into the prepared baking dish, spreading it evenly.
• In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
• Stir in milk and vanilla extract until just combined to form a shaggy dough.
• Drop spoonfuls of the biscuit dough over the cranberry filling, leaving space between dollops.
• Bake for 30-35 minutes until the topping is golden brown and the filling bubbles at the edges.
• Let cool for a few minutes before serving warm.