Cranberry Whole Wheat Buttermilk Biscuits Recipe

If you’re looking for a cozy, wholesome treat that’s a little bit sweet, a little bit tangy, and perfect for breakfast or teatime, you’re going to love this Cranberry Whole Wheat Buttermilk Biscuits Recipe. I absolutely love how these come out tender with just the right crumb, and the fresh cranberries add bursts of flavor that keep you coming back for more. Stick with me — I’ll walk you through every step to make sure your biscuits turn out perfectly flaky and delicious every time.

Ingredients You’ll Need

Before we dive in, let’s go over the ingredients — these are all easy to find and work together to give you that perfect balance of flavor, texture, and richness.

• All purpose flour: Adds structure and helps keep the biscuits light; using half all purpose flour balances the whole wheat nicely.
• Whole wheat pastry flour: This flour is softer and lighter than regular whole wheat, which helps the biscuits stay tender yet wholesome.
• Brown sugar: Gives just a hint of sweetness that complements the tart cranberries.
• Baking powder: Provides lift and lightness for fluffy biscuits.
• Salt: Enhances all the flavors without overpowering.
• Baking soda: Reacts with the buttermilk for extra rise and tenderness.
• Cold butter: The cold temperature is key to flaky layers; cutting it into small pieces helps distribute it evenly.
• Buttermilk: Adds moisture, tang, and reacts with the leavenings to make those biscuits tender and fluffy.
• Fresh cranberries: They add bursts of tart flavor and a beautiful pop of color—don’t substitute with dried if you want that fresh zing.

Variations

One of the best things about this Cranberry Whole Wheat Buttermilk Biscuits Recipe is how adaptable it is. I’ve tried a few different versions depending on my mood or what I have on hand, and I encourage you to make it your own too!

• Swap the fruit: My family goes crazy for blueberries or chopped apples instead of cranberries — just adjust sweetness accordingly.
• Make it vegan: I’ve replaced buttermilk with a mixture of plant milk plus vinegar and subbed vegan butter with good success.
• Spice it up: Adding a sprinkle of cinnamon or nutmeg transforms it into a cozy fall biscuit that pairs beautifully with maple syrup.
• Gluten-free: Experimenting with gluten-free flours can work, but I recommend a blend designed for baking to keep texture close to the original.

How to Make Cranberry Whole Wheat Buttermilk Biscuits Recipe

Step 1: Preheat and Prep

Go ahead and preheat your oven to 425°F — this high heat helps give the biscuits that golden crust and fluffy interior. Prepare your baking sheet by lightly greasing it or lining it with parchment paper for easy cleanup.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all purpose flour, whole wheat pastry flour, brown sugar, baking powder, salt, and baking soda. I like to whisk well so everything is evenly combined — it helps the biscuits rise evenly and keeps the sweetness and salt balanced throughout.

Step 3: Cut in the Butter

Now, here’s a trick I learned the hard way: make sure your butter is very cold when you cut it in. You can use a pastry blender, two forks, or your fingers to rub the butter into the flour mixture until you have little pea-sized crumbs and a few bigger pieces. This is what creates those flaky layers we all love in a biscuit.

Step 4: Toss in the Cranberries

Before adding the wet ingredient, toss the fresh cranberries into the flour-butter mixture. This step helps coat them in flour so they don’t all sink to the bottom and break apart during mixing — keeping those beautiful pockets of tartness inside your biscuits.

Step 5: Add Buttermilk and Form Dough

Pour in the buttermilk and gently stir with a spoon until just combined. Don’t overmix here — the dough should still be a little shaggy and sticky. I usually bring it together with my hands, folding it over a few times to create gentle layers without developing too much gluten, which keeps the biscuits tender.

Step 6: Shape the Biscuits

You can either use a 1/4 cup measuring cup to drop scoops of dough onto your baking sheet or press the dough out onto parchment to about 1-inch thickness and cut rounds with a biscuit cutter. I always find that pressing and cutting creates nicer edges and helps the biscuits rise evenly, but the drop method is faster for busy mornings.

Step 7: Bake Until Golden

Bake the biscuits for 12 to 15 minutes, until they’re golden brown on top and edges. You’ll know they’re ready when they smell heavenly and the bottoms are lightly browned. Avoid opening the oven door too early to keep that warm oven spring!

How to Serve Cranberry Whole Wheat Buttermilk Biscuits Recipe

Garnishes

I love serving these biscuits warm with a pat of butter slipping into those soft layers. Sometimes, I spread a little honey or cream cheese on top for added richness. Fresh orange zest sprinkled lightly gives a lovely aroma too — it’s one of those small touches that elevate simple biscuits.

Side Dishes

These biscuits pair wonderfully with a classic scrambled eggs and crispy bacon breakfast or alongside a hearty soup like butternut squash or creamy tomato. My family also enjoys them with a sharp cheddar cheese for a midday snack that feels special.

Creative Ways to Present

For holiday brunches or special occasions, I like serving these cranberry biscuits stacked on a pretty platter, garnished with sprigs of fresh rosemary or thyme. Wrapping a few in linen napkins creates a warm, inviting look perfect for guests. You could even split and fill with ham and melted cheese for a savory twist!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), I recommend storing them in an airtight container at room temperature for up to 2 days. I keep a paper towel in the container to absorb moisture — it helps prevent sogginess while keeping the biscuits soft.

Freezing

I often freeze these biscuits for a quick breakfast later on. Just flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When you want one, pop it straight into the toaster or oven — no need to thaw.

Reheating

To reheat, I like to wrap the biscuit in foil and warm it in a 350°F oven for about 10 minutes. This keeps the crust crisp without drying out the inside. If you’re in a hurry, a quick zap in the microwave for 15–20 seconds works too, but the texture is better when reheated in the oven.

FAQs

Final Thoughts

This Cranberry Whole Wheat Buttermilk Biscuits Recipe holds a special place in my kitchen because it’s one of those recipes that feels both rustic and elegant, simple yet impressive. Whenever I’m craving something warm, a bit tangy, and wholesome, I reach for this recipe. I really hope you enjoy making and sharing these biscuits as much as my family and I do — they might just become your new favorite comfort food too!

Print