I’m not gonna lie.
I still have a love-hate relationship with cranberries.
Remember last week when I emptied a whole bag across the kitchen floor, then made a salsa that I promptly finished off with blue corn chips, swore I’d never bake with these dry little berries again, shoved the bag onto the bottom shelf of the fridge, only to have them spill out again a few minutes later? Yes — that was me. And yes, I did end up baking with them.
I’m still a bit puzzled by cranberries.
They’re a fruit I don’t love raw. They’re not easy to bite into. They don’t pair with peanut butter the way other fruits do. Dipping them in caramel or coating them in chocolate and freezing them feels off. It’s odd — and I can’t stop thinking about it.
Sometimes it makes me want to laugh, sometimes it makes me want to facepalm.
Look at them close up — funny and slightly mysterious inside.
And no, I’m definitely not sitting on the couch with an entire 9×13 pan of breakfast cake and watching Sex and the City. Definitely not. But I confess: one bite turned into two, then three. And standing over the sink with a fork while trying to type isn’t exactly ideal.
These biscuits are kind of adorable — fat, fluffy rounds studded with bright cranberries that burst and melt in your mouth. They’re slightly doughy, mildly sweet, pleasantly tart and just a touch savory. They aren’t a typical dinner side, but warm from the oven with a generous pat of butter, alongside eggs for breakfast? Yes. Add brown sugar butter and maybe a pinch of cinnamon butter and you’ve got something special.
Cranberry Whole Wheat Buttermilk Biscuits
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Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 4 tablespoons brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks (3/4 cup) cold butter, cut into pieces
- 1 1/4 cup buttermilk
- 2/3 cup fresh cranberries
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, whisk together the flours, brown sugar, salt, baking powder and baking soda. Cut the cold butter into the dry ingredients with a fork, pastry cutter or your hands until the mixture forms coarse crumbs. Toss in the cranberries. Add the buttermilk and stir with a spoon until the dough just comes together; avoid overmixing. Use your hands if needed to bring it together.
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Using a 1/4-cup measure, drop portions of batter onto a nonstick baking sheet, or press the dough onto parchment or a cutting board and cut rounds with a biscuit cutter. Bake 12–15 minutes, until golden brown.
Notes
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