Cranberry Biscuits
Take advantage of the season’s fresh cranberries and make these yummy cranberry walnut biscuits! They’re delicious with a chicken or turkey main dish, baked beans, or a holiday meal.
Cranberry walnut biscuits are perfect for fall meals or holiday dinners. Serve them alongside a meal of beans, turkey, or chicken, or use them to make little turkey or chicken sandwiches. They’re the perfect fall biscuit and a nice change of pace from everyday baking powder biscuits.
The biscuits are versatile as well. If cranberries aren’t in season, look for frozen cranberries. Or, you could easily replace the cranberries with whole blueberries. Or, instead of fresh cranberries, use dried cranberries. The orange zest isn’t necessary, but it complements the cranberries nicely. You could also finish the biscuits with a simple vanilla or orange glaze or icing.
What You’ll Like About These Biscuits
Fresh cranberry flavor. Chopped cranberries add color and tartness to every bite.
Soft, tender texture. Buttermilk and cold butter keep the biscuits fluffy.
Quick to make. Ready to bake in just minutes with simple ingredients.
Holiday-friendly. Perfect for breakfast spreads, brunch, or turkey dinners.
Ingredient Notes
- Cranberries: Fresh cranberries give bursts of tart flavor. Slice or chop them coarsely.
- Walnuts: Add crunch and richness; pecans are a great substitute.
- Orange zest: Optional, but adds a festive citrus note.
- Granulated sugar: Lightly sweetens the cranberry mixture.
- Flour: Provides structure; 10 ounces is the most accurate measure.
- Baking powder & baking soda: Give the biscuits lift—check freshness for best rise.
- Salt: Balances the flavors.
- Cold butter: Creates flaky layers; dice, shred, or grate it.
- Buttermilk: Moistens the dough and keeps the biscuits tender.
Steps to Make Cranberry Biscuits
- Preheat the oven and prepare a baking sheet with parchment.
- Toss the cranberries, nuts, zest, and sugar together and set aside.
- Mix the flour, leavening, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the cranberry mixture and stir to distribute evenly.
- Add the buttermilk and gently bring the dough together.
- Pat the dough into a circle or square and cut out biscuits.
- Place on the baking sheet and bake until lightly browned.
Tips
- Keep the butter cold for maximum flakiness.
- Chop the cranberries coarsely—they shouldn’t be too fine or they’ll bleed into the dough.
- Add buttermilk gradually; the dough should be soft but not sticky.
- Don’t overwork the dough—handle it gently for the best texture.
Recipe Variations
- Make them festive. Sprinkle the tops with sanding sugar before baking for a sparkly holiday finish.
- Shape differently. Pat the dough into a round cake pan, score into wedges, bake, and cut after cooling slightly.
- Add extra citrus. Mix an additional teaspoon of orange zest into the dough for a brighter flavor.
- Try pecans. Substitute pecans for the walnuts for a sweeter, softer nutty flavor.
- Make cranberry-cheddar biscuits. Add ½ cup of shredded sharp cheddar for a sweet-savory twist that pairs well with ham.
- Add spice. Stir in a pinch of cinnamon or cardamom for a warm, holiday flavor profile.
Serving Suggestions
- Serve warm with butter, honey, or orange marmalade.
- Pair with roasted turkey, chicken, or pork as a holiday side.
- Enjoy them with breakfast alongside eggs, bacon, or grits.
- Offer them on a brunch board with jams and softened butter.
How to Store
Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
Refrigerate: Keep tightly covered for up to 4 days; warm briefly in the oven before serving.
Freeze: Freeze baked biscuits for up to 2 months. Thaw and warm in a low oven to refresh.
Cranberry Biscuits
Ingredients
- 1 cup cranberries, coarsely chopped or sliced
- 1 cup walnuts, coarsely chopped
- Zest of 1 orange, optional
- 2 tablespoons granulated sugar
- 2 1/4 cups all-purpose flour, 10 ounces
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, cold, diced or shredded
- 3/4 cup buttermilk, well shaken
Instructions
- Heat the oven to 425 F and line a large baking sheet with parchment paper.
- Combine the cranberries, chopped walnuts, orange zest (if using), and granulated sugar in a bowl; toss to blend and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt; whisk to blend. Add the diced butter. With your fingertips or a pastry cutter, work the butter into the dry mixture until it resembles coarse crumbs.
- Add the cranberry mixture and stir to blend the ingredients.
- Add the buttermilk and stir with your hands or a fork until the mixture clumps together. If the mixture is too dry, add more buttermilk or milk in very small amounts. Move the clumped mixture to a lightly floured surface and knead a few times to form a soft dough.
- Pat the dough into a circle or square about 1/2-inch thick or slightly thicker.
- Cut out biscuits with biscuit cutters or use a knife to cut them into squares or wedges.
- Place the cut-out biscuits on the prepared baking sheet and bake until the tops are lightly browned, about 12 to 15 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
