Buttermilk Biscuits with Cranberries
Flaky, tender, and bursting with vibrant bursts of sweetness, these Buttermilk Biscuits with Cranberries are the perfect marriage of classic comfort and seasonal flair. Made with rich, cold butter and tangy buttermilk, these biscuits boast a buttery crumb that’s irresistibly light and fluffy. The addition of dried cranberries adds a delightful pop of tart fruitiness, making them an ideal choice for breakfast, brunch, or even as a sweet accompaniment to savory dishes. Gently kneaded and baked to golden perfection, these biscuits are easy to whip up in just 30 minutes. For a touch of extra indulgence, brush the tops with milk and sprinkle with sugar for a lightly caramelized finish. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.5 cups Dried cranberries
- 0.75 cups Buttermilk (cold)
- 2 tablespoons Milk (for brushing, optional)
- 1 tablespoon Granulated sugar (for sprinkling, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cranberries to evenly distribute them throughout the mixture.
Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently fold the mixture together using a spatula until just combined—do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it just comes together. Pat the dough into a rectangle about 1 inch thick.
Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits and place them onto the prepared baking sheet. Re-roll the scraps as necessary to cut out more biscuits.
Optional: Brush the tops of the biscuits with milk and sprinkle with sugar for a golden, slightly sweet finish.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and let them cool for a few minutes on the baking sheet before serving warm.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 95.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
