These fluffy, flaky buttermilk biscuits are perfect for holiday breakfasts or brunch. They feature fresh cranberries and warming spices for a festive twist.
Holiday baking brings comfort and cheer, and these Cranberry Buttermilk Biscuits are a simple way to add a festive touch to your brunch table. Light, flaky layers meet tart fresh cranberries and cozy spices like cinnamon and nutmeg. They bake quickly in a hot oven and finish with an optional powdered sugar glaze for a sweet, elegant glaze. Below you’ll find a clear, easy-to-follow recipe with ingredients, step-by-step instructions, and helpful tips for the best results.
Making Cranberry Buttermilk Biscuits
Preheat the oven to 450°F (230°C). Prepare a 10-inch cast iron skillet or an ovenproof pan by greasing the bottom and sides with 2 tablespoons of butter.
Ingredients
- 2 tablespoons butter, for greasing the pan
- 2 cups whole wheat or all-purpose flour
- 1/4 cup coconut sugar (or regular granulated sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) very cold butter, cut into cubes
- 1 cup fresh cranberries, rinsed
- 3/4 cup buttermilk
Combine the dry ingredients—flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt—in a medium bowl and whisk until even. Add the cold cubed butter and cut it into the flour with a pastry cutter, two forks, or your fingertips until the butter resembles peas and is evenly distributed throughout the flour.
Fold the cranberries into the mixture, then pour in the buttermilk. Gently mix until the dough just begins to come together; avoid overworking it so the biscuits stay tender.
Turn the dough out onto a lightly floured surface. Pat it into a disc, then fold the disc in half and gently press back into a disc; repeat this folding and pressing two more times to create flaky layers. Press the dough to about 3/4 inch thickness and cut out biscuits with a floured 2–3 inch cutter or the rim of a glass. Rework scraps as needed and continue until you have eight biscuits.
Place the biscuits close together in the buttered skillet—this helps them rise tall and creates soft sides where they touch. Bake in the preheated oven for 15–17 minutes, until the tops are golden brown. Remove from the oven and brush with a little melted butter if you like for extra richness.
How to Make the Powdered Sugar Glaze
The glaze is optional but makes the biscuits feel extra special. In a small bowl, whisk together 1 cup powdered sugar with 1–2 tablespoons half-and-half (adjust to your desired consistency) and 1/2 teaspoon vanilla extract. Drizzle the glaze over warm biscuits so it sets slightly but still looks glossy.
A Few Notes for Cranberry Buttermilk Biscuits
- Flour choice: You can use whole wheat or all-purpose flour. Whole wheat adds a slightly nutty, graham-like note that pairs wonderfully with the coconut sugar and spices.
- Sugar substitutions: Coconut sugar brings a subtle caramel flavor, but granulated sugar works fine if that’s what you have. Brown sugar can be tried as well, though results will differ slightly.
- Cold butter matters: Keep the butter very cold so the biscuits develop flaky layers. If the butter softens, chill the dough briefly before cutting.
- Storage: Store cooled biscuits in an airtight container in the refrigerator for up to 5 days. Reheat in a low oven to refresh the texture.
You Will Also Love These Strawberry Buttermilk Biscuits
If you enjoy these cranberry biscuits, try making a version with fresh strawberries for a bright, summery twist. The same method works—simply swap the cranberries for diced strawberries and reduce added sugar slightly if the fruit is very sweet.
📖 Recipe
Ingredients (Summary)
- 2 tbsp butter (for pan)
- 2 cups flour (whole wheat or all-purpose)
- 1/4 cup coconut or granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp very cold butter, cubed
- 1 cup fresh cranberries
- 3/4 cup buttermilk
For the Powdered Sugar Glaze
- 1 cup powdered sugar
- 1–2 tbsp half and half
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 450°F (230°C). Grease a 10-inch cast iron skillet with 2 tablespoons butter.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Cut cold cubed butter into the dry ingredients until pieces are pea-sized.
- Stir in cranberries, then add buttermilk and mix gently until dough just comes together.
- Turn dough onto a floured surface, pat into a disc, fold in half and press again; repeat two more times for flaky layers.
- Roll or press to about 3/4-inch thickness and cut 2–3 inch biscuits. Arrange 8 biscuits close together in the buttered pan.
- Bake 15–17 minutes until golden brown. Brush with melted butter if desired.
- For glaze: whisk powdered sugar, half and half, and vanilla until smooth and drizzle over warm biscuits.
Nutrition (per biscuit)
Calories: 287 kcal | Carbohydrates: 40.5 g | Protein: 4.2 g | Fat: 12.3 g | Saturated Fat: 7.6 g | Cholesterol: 32 mg | Sodium: 398 mg | Fiber: 1.4 g | Sugar: 15.1 g
These cranberry buttermilk biscuits are an easy, festive addition to any holiday spread. They come together quickly, store well, and can be adapted to suit different fruits and sugars. Enjoy them warm with butter or a light powdered sugar glaze for a charming seasonal treat.