• Preheat oven to 450 degrees.
• Sift flour into medium bowl. This is not required if you don't have a sifter, but it makes the biscuits lighter.
• Add the baking powder, sugar, baking soda, and salt to the bowl. Mix until fully incorporated.
• Cut butter into cubes, using a pastry cutter cut butter into pea sized pieces while incorporating it into the flour.
• Using a rubber spatula, fold the buttermilk into the flour mixture.
• Sprinkle a small amount of flour onto a work surface.
• Turn onto floured counter. Pat down til 1" thick - don't use rolling pin. Using a biscuit cutter - cut out rounds to the size of your liking.
• Place on an ungreased cookie sheet about 1/2 inch apart which makes them taller. Bake 12-15 minutes or until light golden brown.

For Cranberry Orange Preserves

• Combine all ingredients except 1/4 tablespoon of the agave syrup in a small saucepan.
• Cover and cook over low heat until the cranberries are tender and bursting apart, about 30-40 minutes.
• Stir frequently to prevent the mixture from browning.
• Stir in the remaining 1/4 tablespoon of agave syrup. Remove from heat and cool. Store in an airtight container in the refrigerator.