Cranberry Whole Wheat Buttermilk Biscuits
Cranberry Whole Wheat Buttermilk Biscuits are a delightful blend of tangy cranberries and hearty whole wheat, delivering a warm, flaky biscuit experience that’s perfect for breakfast or brunch. These biscuits are simple to make and elevate any meal with their inviting aroma and delicious flavor. Enjoy them fresh from the oven, slathered in butter, or served alongside your favorite dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter (cubed)
- ¾ cup buttermilk
- 1 cup fresh or dried cranberries
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the cranberries, then add buttermilk and stir until just combined.
- Turn the dough onto a floured surface, knead gently five times, and pat to about one-inch thickness. Cut into rounds using a biscuit cutter.
- Place on the prepared baking sheet and bake for 12-15 minutes until golden brown.
Nutrition
- Serving Size: 1 biscuit (50g)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: For added flavor, substitute cranberries with blueberries or incorporate lemon zest. Store leftover biscuits in an airtight container at room temperature for up to two days; reheat in the oven at 350°F (175°C) for 5-10 minutes.