These fluffy, flaky buttermilk biscuits are perfect for your holiday breakfast or brunch and feature fresh cranberries and cozy spices!
Holiday baking season is in full swing and I've been testing out lots of fun, festive recipes! My family and I are having a small Christmas brunch this year and these Cranberry Buttermilk Biscuits are definitely making an appearance on the menu. Baking has helped take my mind off of how drastically different this holiday season is and I'm so happy to share my creations with you all. Hopefully, they bring you and your family some much-needed cheer!
Making Cranberry Buttermilk Biscuits
Preheat oven to 450 degrees.
Grease the bottom and sides of a 10-inch cast-iron skillet with 2 tablespoons of butter.
In a medium bowl whisk together flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
Add the 8 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter, fork, or your index finger and thumb, cut the butter into the flour mixture until butter pieces are pea-sized and incorporated into the dry ingredients well.
Add in cranberries and toss to combine.
Lastly, add in buttermilk and gently work together until the dough starts to come together
Scoop biscuit dough onto a floured surface and gently work together with hands. Pat dough out into a disc and fold in half over itself, gather any crumbs and flatten back into a disc. Repeat two more times.
Form a disc about ¾ of an inch thick and cut out biscuits with a floured 2-3 inch biscuit cutter or the rim of a glass, reworking dough as needed until you have 8 biscuits. Place biscuits into a buttered pan very closely together.
Place biscuits into the oven and bake for 15-17 minutes until biscuits are golden brown. Remove from oven and brush with melted butter if desired.
How to Make the Powdered Sugar Glaze
Cranberry buttermilk biscuits are delicious topped with a simple powdered sugar glaze. However, this step is totally optional.
Whisk powdered sugar, half and half, and vanilla extract together in a small bowl and drizzle over top of warm biscuits if desired.
A Few Notes for Cranberry Buttermilk Biscuits
You may use whole wheat or all-purpose flour for this recipe. However, I prefer whole wheat flour as it gives the biscuits almost a graham cracker flavor when combined with the coconut sugar, cinnamon, and nutmeg, which is absolutely delicious!
You may use regular cane sugar in place of coconut sugar if that is what you have on hand. However, the coconut sugar lends a bit of caramel-type flavor to the biscuits which is incredible. I have not tried this biscuit recipe with brown sugar but feel free to experiment and let me know how they turn out!
Cranberry Buttermilk Biscuits can be stored in an airtight container in the fridge for up to 5 days.
You Will Also Love These Strawberry Buttermilk Biscuits!
Cranberry Buttermilk Biscuits
Ingredients
- 2 tablespoons butter for greasing pan
- 2 cups whole wheat or all-purpose flour
- ¼ cup coconut sugar or regular granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 8 tablespoons very cold butter cubed
- 1 cup fresh cranberries rinsed
- ¾ cup buttermilk
Powdered Sugar Glaze
- 1 cup powdered sugar
- 1-2 tablespoons half and half
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 450 degrees.
- Grease bottom and sides of a cast iron pan with 2 tablespoons of butter.
- In a medium bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until combined.
- Add the 8 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter, fork or fingers, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
- Add in cranberries and toss to combine.
- Lastly, add in buttermilk and gently work together until dough starts to come together
- Scoop biscuit dough onto floured surface and gently work together with hands. Pat dough out into disc and fold in half over itself, gather any crumbs and flatten back into a disc. Repeat two more times.
- Form a disc about ¾ of an inch thick and cut out biscuits with a floured 2-3 inch biscuit cutter or glass, reworking dough as needed until you have 8 biscuits. Place biscuits into buttered pan very closely together.
- Place biscuits into the oven and bake for 15-17 minutes until biscuits are golden brown.
- Remove from oven and brush with melted butter if desired.
For Glaze
- Whisk together powdered sugar, half and half and vanilla extract in a small bowl and drizzle over warm biscuits.
Nutrition
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