Description
Enjoy these delicious Cranberry Whole Wheat Buttermilk Biscuits, a perfect blend of wholesome whole wheat pastry flour and tart fresh cranberries. These flaky, golden-brown biscuits are subtly sweetened with brown sugar and tenderized with buttermilk, making them a delightful treat for breakfast or brunch.
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 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
- Be careful not to overmix the dough once the buttermilk is added to ensure tender biscuits.
- Use cold butter for flaky biscuits; you can chill the dough before baking if desired.
- Fresh cranberries give a nice tartness, but dried cranberries can be used as an alternative with slight adjustment in sweetness.
- For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free butter.
- Biscuits are best served warm but can be stored in an airtight container for up to 2 days or frozen for longer storage.
