Best 4 Buttermilk Biscuits With Cranberries Recipes

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

BUTTERMILK BISCUITS WITH CRANBERRIES

Steps:

• Preheat oven to 450°F.
• Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
• Blend in the shortening until the mixture resembles coarse meal. Add the buttermilk and cranberries, and stir the mixture gently until it forms a sticky dough.
• With floured hands, transfer the dough to a well-floured surface and knead it lightly 8 times. Pat out dough 1/2-inch thick; cut out biscuits with a floured 2-inch round cutter.
• Arrange the biscuits upside down on a greased baking sheet. (The biscuit cutter pinches the edges together when they are being cut out, so turning the biscuits over after cutting allows them to rise higher.) The biscuits should touch each other.
• Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.

EASIEST BUTTERMILK BISCUITS WITH FRESH CRANBERRIES

Steps:

• Pour the Southeastern Mills buttermilk biscuit mix into the bowl, but reserve two tablespoons for later user.
• Mix the biscuit flour with milk or evaporated canned milk for 2 minutes until getting a soft, sticky dough. Use a Danish whisk, a fork, or a spatula.
• Add chopped pecans and fold them into the biscuit dough.
• Before adding the fresh cranberries to the dough, combine them with two tablespoons of the biscuit mix and three tablespoons of brown sugar, helping seal the juices avoiding soggy biscuits.
• Use a muffin tin and grease it before dropping the biscuit dough into the muffin slots.
• Add equal amounts of cranberry biscuit dough to the muffin tin with a spoon or a measuring cup.
• Add more chopped pecans on top and sprinkle brown sugar.
• Bake the biscuits at 400F temperature for 15-20 minutes.

CRANBERRY BRIE SHEET PAN BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
• Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
• Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
• Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
• Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.