Whisk flour, sugar salt, baking powder and baking soda together in large bowl. Then using pastry cutter (or two forks) cut cold butter into flour mixture until pea sized crumbs form, then add cranberries.
In medium bowl whisk eggs, half & half, vanilla, zest of one orange and 3 Tablespoons freshly squeezed orange juice until mixed well.
Add to dry ingredients. Mix with a wooden spoon until nearly combined.
Turn dough onto floured surface (it will be sticky), and with floured hands, knead approximately 10-15 times. Roll dough out to about 1″ thickness and cut with a biscuit cutter or a round metal cookie cutter (mine was about 2 1/2″).
Place onto baking sheet lined with parchment paper 2 inches apart. Brush tops with egg wash.
Bake 8-10 minutes or until biscuits begin to brown (watch closely). Cool on sheet for 3-5 minutes.