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
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 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
