Cranberry Biscuits
Enjoy delicious cranberry biscuits this fall. Perfect with turkey or chicken, these biscuits are a delightful change in baking.
Ingredients
- 1 cup fresh cranberries, coarsely chopped or sliced
- 1 cup walnuts, coarsely chopped
- Zest of 1 orange (optional)
- 2 tbsp granulated sugar
- 2 ¼ cups all-purpose flour, plus more for dusting
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 6 tbsp unsalted butter, cold, diced or shredded
- ¾ cup buttermilk, well shaken
Recommended Equipment
- Biscuit cutters optional
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 medium bowl; toss to blend and set aside.1 cup fresh cranberries | 1 cup walnuts | Zest of 1 orange (optional) | 2 tbsp granulated sugar
- In a large bowl, combine the flour, baking powder, baking soda, and salt; whisk to blend. Add the diced or shredded butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.2 1/4 cups all-purpose flour | 2 1/2 tsp baking powder | 1/2 tsp baking soda | 1/2 tsp fine salt | 6 tbsp unsalted butter
- Add the cranberry mixture and stir to blend.
- 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.3/4 cup buttermilk
- 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. You should have about 12 to 15 biscuits, depending on the cutter size.
- Place the cut-out biscuits on the prepared baking sheet and bake until the tops are lightly browned, about 12 to 15 minutes.
- Cool on a rack.
For extra flaky biscuits, try grating the ice-cold butter on a box grater directly into the flour mixture. It distributes evenly and keeps the butter cold longer than cutting it in by hand.
Biscuit dough should be shaggy and just barely holding together — don't overwork it or add too much liquid. A few dry spots are fine; over-mixing leads to tough biscuits.
Nutrition
Calories: 176kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 234mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 165IUVitamin C: 1mgCalcium: 65mgIron: 1mg
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.
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