Cranberry Whole Wheat Buttermilk Biscuits Recipe
If you’re craving a delightful twist on a classic, look no further than this Cranberry Whole Wheat Buttermilk Biscuits Recipe. Bursting with the bright tartness of fresh cranberries and the wholesome goodness of whole wheat pastry flour, these biscuits are a perfect blend of rustic charm and cozy comfort. The tender crumb and golden crust come from the magic of buttermilk and cold butter working together, making every bite a flaky, flavorful delight. They’re quick to whip up, and once you taste them, you’ll wonder how you ever enjoyed biscuits without cranberries before!
Ingredients You’ll Need
These ingredients are simple staples that come together to create biscuits with heart and soul. Each plays a key role in balancing flavor, texture, and color, ensuring your Cranberry Whole Wheat Buttermilk Biscuits Recipe turns out beautifully every time.
- All-purpose flour: Provides the structure and lightness for a tender biscuit base.
- Whole wheat pastry flour: Adds a nutty flavor and wholesome texture without weighing down the dough.
- Brown sugar: Adds a subtle sweetness and depth of flavor to complement the cranberries.
- Baking powder: The essential leavening agent that makes your biscuits rise and become fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Baking soda: Works with the buttermilk to give extra lift and tender crumb.
- Buttermilk: Imparts tanginess and moisture, tenderizing the dough beautifully.
- Cold butter: The secret to flaky layers, cut into small pieces and kept chilled.
- Fresh cranberries: Bursting with tart juiciness, they create lovely pops of flavor throughout.
How to Make Cranberry Whole Wheat Buttermilk Biscuits Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425 degrees Fahrenheit. This high temperature is crucial for baking your biscuits quickly, giving them a golden brown crust while keeping the inside soft and tender.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, whole wheat pastry flour, brown sugar, salt, baking powder, and baking soda. This even distribution ensures that your biscuits rise perfectly and have a consistent sweetness and flavor throughout.
Step 3: Add the Butter
Now for the fun part! Incorporate the cold butter pieces into the flour mix using a fork, pastry blender, or your fingers. Aim for a crumbly texture where butter pieces are pea-sized—this is the key to those flaky layers everyone loves in a biscuit.
Step 4: Toss in the Cranberries
Gently fold in the fresh cranberries, making sure they’re evenly scattered but careful not to crush them. These cranberry bursts will add delightful tartness and a splash of vibrant color in every bite.
Step 5: Add the Buttermilk
Pour the buttermilk over the mixture and stir lightly just until the dough begins to come together. Overmixing can make the biscuits tough, so it’s best to stop as soon as everything is combined. Use your hands to gently bring the dough into a rough ball if necessary.
Step 6: Shape the Biscuits
Using a 1/4 cup measuring scoop, portion out the dough onto a baking sheet lined with parchment or a nonstick surface. If you prefer the classic biscuit shape, gently press the dough and use a biscuit cutter to create rounds. This recipe works well either way!
Step 7: Bake to Perfection
Slide the biscuits into your preheated oven and bake for 12 to 15 minutes. You’ll know they’re ready when they turn a gorgeous golden brown on top with slightly crisp edges, while the centers remain fluffy and tender.
Step 8: Cool and Enjoy
Once out of the oven, allow your biscuits to cool for a few minutes. This resting time lets the flavors settle, ensuring each bite melts perfectly in your mouth. Now you’re all set to enjoy the fruits of your labor!
How to Serve Cranberry Whole Wheat Buttermilk Biscuits Recipe
Garnishes
These biscuits are delicious on their own, but a dab of honey butter or a smear of cream cheese really elevates them. For a festive touch, sprinkle some additional fresh cranberries or a dusting of powdered sugar right before serving to brighten up the plate.
Side Dishes
Pair your Cranberry Whole Wheat Buttermilk Biscuits Recipe with warm soups like butternut squash or creamy tomato basil for a comforting meal. They also shine alongside a fresh green salad or roasted vegetables for a lighter brunch or lunch option.
Creative Ways to Present
Turn these biscuits into mini sandwich sliders filled with turkey and cranberry sauce for a playful twist on holiday classics. Alternatively, slice them in half and layer with your favorite breakfast fixings like scrambled eggs and cheese for a hearty start to your day.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the biscuits in an airtight container at room temperature for up to two days. This keeps them soft but fresh, ready for snacking or a quick breakfast treat.
Freezing
For longer storage, wrap each biscuit tightly in plastic wrap and freeze them in a ziplock bag for up to three months. This way, you can enjoy the charm of this Cranberry Whole Wheat Buttermilk Biscuits Recipe any time you want, without the hassle of baking fresh every day.
Reheating
Reheat your biscuits in a warm oven at 350 degrees Fahrenheit for 5 to 7 minutes, or microwave for about 20 seconds if you’re in a hurry. To revive flaky texture, a quick toast can add back some crispness on the outside while keeping the inside tender.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid adding extra moisture that could affect the dough consistency. Gently fold them in so they don’t bleed too much color.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade version will provide the tang and acidity needed to react with the baking soda.
Why use whole wheat pastry flour instead of regular whole wheat flour?
Whole wheat pastry flour is lighter and softer than regular whole wheat flour, making biscuits tender without a dense or heavy texture. It’s a great option to keep these biscuits wholesome yet fluffy.
Can I make these biscuits vegan?
To make a vegan version, replace butter with a plant-based alternative and use a non-dairy milk mixed with lemon juice to replace buttermilk. The texture might vary slightly, but the biscuits will still be delicious!
How long do these biscuits keep their freshness?
Freshly baked biscuits are best enjoyed within the first 24 hours, but stored properly they will stay fresh for about two days at room temperature or longer in the freezer.
Final Thoughts
There’s something truly special about a warm biscuit fresh from the oven, especially when it’s packed with the wonderful flavors of this Cranberry Whole Wheat Buttermilk Biscuits Recipe. It’s a simple but impressive treat that’s perfect for breakfast, snacks, or even a festive table. I can’t wait for you to try this recipe—once you do, these biscuits will surely become one of your favorite go-to baked delights to share with friends and family.
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Cranberry Whole Wheat Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
Description
Enjoy these delicious Cranberry Whole Wheat Buttermilk Biscuits, a perfect blend of wholesome whole wheat pastry flour and tart fresh cranberries. These flaky, golden-brown biscuits are subtly sweetened with brown sugar and tenderized with buttermilk, making them a delightful treat for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 4 tablespoons brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/4 cups buttermilk
Other Ingredients
- 1 1/2 sticks (3/4 cup) cold butter, cut into pieces
- 2/3 cup fresh cranberries
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough to bake the biscuits to a golden brown, creating a perfect crust.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat pastry flour, brown sugar, salt, baking powder, and baking soda. Whisk them together until evenly mixed.
- Add Butter: Using a fork, pastry blender, or your hands, incorporate the cold butter pieces into the flour mixture. Continue mixing until the texture resembles coarse little crumbles, which helps create flaky biscuits.
- Toss in Cranberries: Gently stir in the fresh cranberries to ensure they are evenly distributed throughout the flour and butter mixture.
- Add Buttermilk: Pour the buttermilk into the bowl and stir with a spoon until just combined. Avoid overmixing to keep the biscuits tender. If necessary, use your hands to bring the dough together carefully.
- Shape Biscuits: Use a 1/4 cup measure to drop the batter onto a nonstick baking sheet or press the dough onto a sheet of parchment paper or cutting board. Then, use a biscuit cutter to cut the dough into rounds if desired.
- Bake: Place the biscuits in the preheated oven and bake for 12 to 15 minutes, or until they turn golden brown on the top and edges.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly before serving to enjoy their full flavor and perfect texture.
Notes
- Be careful not to overmix the dough once the buttermilk is added to ensure tender biscuits.
- Use cold butter for flaky biscuits; you can chill the dough before baking if desired.
- Fresh cranberries give a nice tartness, but dried cranberries can be used as an alternative with slight adjustment in sweetness.
- For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free butter.
- Biscuits are best served warm but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
