Description
Delicious cranberry whole wheat buttermilk biscuits that are tender, slightly sweet, and packed with fresh cranberries. These biscuits combine the wholesome goodness of whole wheat pastry flour with the tangy richness of buttermilk, making for a perfect breakfast or snack option. Baked to golden brown perfection, they offer a delightful balance of texture and flavor.
Ingredients
Units
Scale
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
- Do not overmix the dough to keep the biscuits light and fluffy.
- Use cold butter to create flaky layers in the biscuits.
- Fresh cranberries add a tart burst of flavor; you may substitute with frozen cranberries if fresh are unavailable but thaw and drain well.
- Serve warm with butter or jam for best taste.
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
