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Cranberry Whole Wheat Buttermilk Biscuits

Cranberry Whole Wheat Buttermilk Biscuits

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 10-12 biscuits 1x
  • Diet: Gluten Free

Description

These Cranberry Whole Wheat Buttermilk Biscuits are a wholesome and delicious treat combining fluffy texture, subtle sweetness, and tart bursts of cranberries within hearty whole wheat. Perfect for breakfast or a cozy snack, they are easy to make with pantry-friendly ingredients and offer a perfect sweet-tart balance with versatile serving options.

Ingredients

Scale

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 tablespoons natural sugar
  • 1/2 teaspoon salt

Fat

  • 1/2 cup cold plant-based butter

Wet Ingredients

  • 3/4 cup buttermilk (natural gelling agent)

Add-ins

  • 3/4 cup dried cranberries
  • Optional: 1/2 cup smoked turkey bacon, chopped

Instructions

  1. Prepare Dry Ingredients: Whisk together the whole wheat flour, baking powder, natural sugar, and salt in a large bowl until well combined to ensure even distribution of rising agents and sweetness.
  2. Cut in Plant-Based Butter: Use cold plant-based butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs, creating flaky layers in the biscuits.
  3. Add Buttermilk and Cranberries: Gradually pour in the buttermilk while stirring just until the dough comes together. Gently fold in the dried cranberries, making sure they spread evenly without crushing.
  4. Shape the Dough: Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold the dough over a few times and pat again to build layers. Use a biscuit cutter or glass to cut rounds, pressing straight down without twisting for flaky edges.
  5. Bake to Perfection: Place the biscuits on a parchment-lined baking tray, leaving space between each. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until lightly golden on top.

Notes

  • Keep butter and buttermilk chilled to maintain flaky layers.
  • Handle the dough gently and avoid overmixing to prevent tough biscuits.
  • Press biscuit cutter straight down without twisting to ensure even rising and edges.
  • Let the dough rest briefly in the fridge if the kitchen is warm to help butter firm up.
  • Use fresh cranberries, chopped finely, if available, for a fresher burst.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cranberry biscuits, whole wheat biscuits, buttermilk biscuits, plant-based biscuits, wholesome snacks, breakfast biscuits

Find it online: https://familycookspot.com/cranberry-whole-wheat-buttermilk-biscuits/