These buttermilk biscuits are made with the addition of fresh cranberries and walnuts. These are fabulous biscuits for holiday guests, and they would make delicious sandwiches with turkey, ham, or chicken.
Prep Time: 12 minutes
Cook Time: 14 minutes
Total Time: 26 minutes
Yield: Makes About 15 Biscuits
- 1 cup coarsely chopped or sliced fresh cranberries
- 1 cup coarsely chopped walnuts
- 2 1/2 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 cold butter, cut in small pieces
- 3/4 cup buttermilk, plus a little more, if needed
Line a large baking sheet with parchment paper. Heat the oven to 425° F.
Combine the cranberries, walnuts, and sugar in a bowl. Toss to coat.
In a bowl or food processor with metal blade, combine the flour, baking powder, soda, and salt. Whisk or pulse to blend. Add the butter pieces and cut in with a pastry blender, fingers, or 6 to 8 pulses of the food processor. The mixture should look like coarse meal with some pieces of butter about the size of small peas.
If using a food processor, move the mixture to a large bowl. Add the cranberry and walnut mixture and toss to blend. Add 3/4 cup of butter milk and mix with a fork or hands until the mixture begins to clump together. Move to a floured surface and knead gently 3 to 5 times, just enough to get the mixture to form a dough. If too dry, moisten hands with a little more buttermilk. Pat out into a circle about 1/2 to 3/4 inch in thickness.
Cut out with biscuit cutters.
Bake for 12 to 15 minutes, or until lightly browned.
Makes about 15 2-inch biscuits.
- Biscuit dough should be handled very gently and as little as possible.
- When cutting out the biscuits, try to avoid twisting the cutter. The biscuits will rise straighter.
- Freeze biscuits (baked or unbaked) in a single layer on a baking sheet, then put into resealable freezer storage bags. Keep them frozen for up to 2 months.
- To bake frozen unbaked biscuits, remove from the freezer and arrange on a baking sheet. Bake in a preheated 425° F oven for about 15 to 20 minutes, or until browned.
- To bake frozen baked biscuits, wrap in foil, and put in a 300° F oven for about 10 minutes if thawed, or about 15 to 20 minutes if still frozen.
You Might Also Like
Make a few batches of these biscuits on a rainy weekend and you'll have fresh biscuits any time you need them. Bake a couple at a time or a dozen, it's up to you.
I love these biscuits with soup or stew, and they make an excellent topping for a chicken pot pie or chicken and biscuit casserole. They're great for St. Patrick's Day, too!
Sweet Potato Biscuits
These lightly spiced biscuits are a refreshing change of pace, and they're made moist and delicious with cooked mashed sweet potatoes. These are wonderful with a pork roast or ham dinner, or serve them for breakfast with apple jelly or a cream cheese spread.