If you’re looking for a warm, cozy treat that’s just a little bit special, you have to try my Cranberry Whole Wheat Buttermilk Biscuits Recipe. These biscuits are tender yet hearty, with a touch of sweetness from the cranberries and a wholesome chewiness from the whole wheat. I absolutely love how the buttermilk helps create biscuits that are light and fluffy, while the fresh cranberries add bursts of tartness that take every bite to the next level. Keep reading—I’ll walk you through exactly how to nail this recipe, whether you’re a biscuit newbie or a seasoned pro.
Why You’ll Love This Recipe
- Wholesome Twist: The whole wheat pastry flour makes these biscuits robust without sacrificing their tender crumb.
- Burst of Flavor: Fresh cranberries add a lovely tart pop in every bite, balancing the subtle sweetness.
- Buttery Flakiness: Cold butter folded in right creates irresistible layers and flakiness you won’t want to skip.
- Simple Technique: No fancy equipment or complicated steps—anyone can succeed!
Ingredients You’ll Need
Each ingredient here plays an important role. I like using whole wheat pastry flour because it gives a mild nuttiness without being heavy, while the buttermilk lends that classic tang and helps the biscuits rise beautifully.
- All purpose flour: Helps give structure and lightness along with whole wheat flour.
- Whole wheat pastry flour: Use pastry flour for a softer texture—regular whole wheat can be too dense.
- Brown sugar: Adds subtle sweetness and depth of flavor.
- Baking powder: Your main leavening agent for fluffiness.
- Salt: Enhances all the flavors in the biscuits.
- Baking soda: Works with buttermilk to give gentle rise and tenderness.
- Cold butter: The secret to flaky layers—keep it chilled for best results.
- Buttermilk: Tangy and moist, it activates the baking soda and adds rich flavor.
- Fresh cranberries: Tart and vibrant, fresh is best but frozen can work if thawed and drained well.
Variations
I love experimenting with this cranberry whole wheat buttermilk biscuits recipe, and you might too! The base is really forgiving and opens the door for all kinds of tweaks to suit your taste or dietary needs.
- Dried Cranberries and Orange Zest: I once swapped fresh cranberries for dried and added a teaspoon of orange zest—it gave the biscuits a wonderful aromatic lift my family adored.
- Gluten-Free Version: Using a mix of gluten-free all-purpose and almond flour works well if you want to skip gluten, but handle the dough gently as it’s more delicate.
- Herbs and Cheese: For a savory spin, try adding rosemary and a handful of shredded sharp cheddar instead of cranberries—perfect for a brunch spread.
How to Make Cranberry Whole Wheat Buttermilk Biscuits Recipe
Step 1: Prepare Your Dry Ingredients and Butter
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, whisk together the all purpose flour, whole wheat pastry flour, brown sugar, baking powder, salt, and baking soda until well combined. This ensures your rising agents and sugar are evenly distributed. Next, here’s a critical step: add the cold butter pieces. Use a pastry blender, fork, or even your clean hands to work the butter into the flour mixture until you see coarse crumbs with small butter pieces still visible. This texture is key for flaky layers, so try not to overwork it or melt the butter.
Step 2: Add Cranberries and Buttermilk
Toss in the fresh cranberries right into the flour-butter mixture. If you’re worried about them staining the dough, gently dust them with a bit of flour before mixing in. Then pour in the cold buttermilk. Using a spoon, stir everything just until it starts to come together—don’t overmix! The dough should still be a bit shaggy and moist. If needed, use your hands to gently press it into a rough ball. Over-handling can lead to tough biscuits, something I learned the hard way the first time I tried this recipe.
Step 3: Shape and Bake the Biscuits
To form the biscuits, I like using a 1/4-cup measuring cup to drop dollops of the dough onto a nonstick baking sheet. This way, you get nicely rounded biscuits without too much fuss. Alternatively, you can gently press the dough out onto a parchment-lined board and cut rounds with a biscuit cutter, which gives a classic shape. Place the biscuits a couple of inches apart so they can rise properly. Bake them in the preheated oven for 12-15 minutes, or until the tops turn a lovely golden brown. The house smells incredible when these are baking!
Pro Tips for Making Cranberry Whole Wheat Buttermilk Biscuits Recipe
- Keep Butter Ice-Cold: I discovered chilling the butter and even the flour mixture keeps the dough flaky and prevents greasy biscuits.
- Don’t Overmix the Dough: Mixing just until combined preserves tender crumb—overworking activates gluten and makes biscuits tough.
- Use Fresh Ingredients: Fresh cranberries give a beautiful tartness that dried can’t match, so avoid shortcuts if you can.
- Bake Immediately: Don’t let dough sit too long before baking; the baking powder and soda lose their rise power fast.
How to Serve Cranberry Whole Wheat Buttermilk Biscuits Recipe
Garnishes
I love to serve these biscuits warm with a pat of good-quality butter that melts into the folds. A drizzle of local honey or a little fruit jam (especially orange marmalade!) pairs beautifully with the tart cranberries. Fresh herbs like thyme sprinkled on top can add a savory contrast, which surprised me in the best way!
Side Dishes
My family goes crazy for these biscuits alongside hearty soups—think creamy butternut squash or classic chicken noodle. They also shine at breakfast with scrambled eggs and crispy bacon or as part of a holiday brunch spread with smoked salmon and fresh fruit.
Creative Ways to Present
For holiday gatherings, I arrange these biscuits in a basket lined with festive linen and tuck sprigs of rosemary or cranberries around them. For a fun twist, you can slice them in half and layer with cream cheese and a slice of smoked turkey for instant sandwiches everyone will ask for again.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover biscuits wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. I once left them out overnight and they still tasted fresh and tender, but they’re best enjoyed sooner rather than later.
Freezing
These biscuits freeze beautifully! Just let them cool completely, then wrap each biscuit individually in plastic wrap and place in a freezer-safe bag. When you want a quick snack, thaw at room temperature and warm in the oven or toaster oven for that fresh-baked vibe.
Reheating
To reheat, pop biscuits in a 350°F oven for about 8-10 minutes or microwave for 15-20 seconds wrapped in a damp paper towel to keep them moist. I usually prefer the oven because it crisps the edges while warming the inside just right.
FAQs
-
Can I use frozen cranberries instead of fresh in the Cranberry Whole Wheat Buttermilk Biscuits Recipe?
Yes, you can! Just make sure to thaw and drain them well to avoid adding too much extra moisture to the dough, which can affect texture. Toss them with a little flour before mixing into your dough to help prevent bleeding color.
-
What’s the difference between whole wheat pastry flour and regular whole wheat flour?
Whole wheat pastry flour is milled finer and has less protein than regular whole wheat flour, giving baked goods a lighter, more tender texture, which is perfect for biscuits. Regular whole wheat can make your biscuits denser and chewier.
-
How do I keep the biscuits flaky?
The key is to keep your butter cold and don’t overmix the dough. When you incorporate cold butter into the flour, small bits create steam during baking, which forms those prized flaky layers.
-
Can I make these biscuits vegan?
You can swap butter for a plant-based one and use a vegan buttermilk substitute made by mixing plant milk with lemon juice or vinegar. Keep in mind the texture will vary slightly, but it’s a tasty alternative.
Final Thoughts
When I first tried this Cranberry Whole Wheat Buttermilk Biscuits Recipe, I was amazed at how simple ingredients transformed into such a comforting and delicious treat. My family asks for these not just during holidays but anytime we want a fresh-baked snack with a little twist. I hope you’ll enjoy making them as much as I do—remember, the key is a little patience with the butter and gentle handling of the dough. Give them a try soon; I promise these biscuits will become a staple in your baking rotation!
Print
Cranberry Whole Wheat Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 to 15 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Cranberry Whole Wheat Buttermilk Biscuits, a wholesome twist on the classic biscuit featuring a blend of all-purpose and whole wheat flours, sweet bursts of fresh cranberries, and rich buttermilk for tender, flavorful results. Perfect for breakfast or as a comforting snack.
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 cup buttermilk
- 1 1/2 sticks (3/4 cup) cold butter, cut into pieces
Additional
- 2/3 cup fresh cranberries
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature by the time your biscuit dough is ready to bake.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, whole wheat pastry flour, brown sugar, baking powder, baking soda, and salt until thoroughly combined, creating an even base mixture.
- Cut in Butter: Using a fork, pastry blender, or your hands, incorporate the cold butter pieces into the flour mixture. Mix until coarse little crumbs remain, which helps achieve a flaky biscuit texture.
- Add Cranberries: Gently toss the fresh cranberries into the flour and butter mixture to distribute them evenly throughout the dough.
- Stir in Buttermilk: Pour in the buttermilk and stir lightly with a spoon until just combined. Avoid overmixing to keep the biscuits tender. Use your hands if necessary to bring the dough together.
- Shape Biscuits: Using a 1/4 cup measure, drop dollops of batter onto a nonstick baking sheet. Alternatively, press the dough onto a sheet of parchment paper or a cutting board and use a biscuit cutter to form rounds.
- Bake: Place the biscuits in the preheated oven and bake for 12 to 15 minutes until golden brown and cooked through.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly before serving warm for the best flavor and texture.
Notes
- Use cold butter to ensure a flaky biscuit texture; warm butter will result in denser biscuits.
- Handle the dough gently and avoid overmixing to keep the biscuits light and tender.
- Fresh cranberries provide the best flavor; however, you can substitute with dried cranberries soaked in warm water for 10 minutes if fresh are unavailable.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and a tablespoon of vinegar or lemon juice.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to two days or frozen for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
