Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Whole Wheat Buttermilk Biscuits

Cranberry Whole Wheat Buttermilk Biscuits

  • Author: Kevin
  • Total Time: 30 minutes
  • Yield: 12 biscuits 1x
  • Diet: Gluten Free

Description

These Cranberry Whole Wheat Buttermilk Biscuits are a warm, comforting, and wholesome treat featuring plant-based buttermilk, hearty whole wheat flour, and fresh cranberries. With a tender crumb, subtle tang, and touch of sweetness, they are perfect for breakfast or served alongside favorite meals. Easy to make and satisfying to eat, these biscuits offer a delightful balance of flavor and texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon natural gelling agent
  • 2 tablespoons brown sugar (natural)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold plant-based butter or oil
  • 3/4 cup cold plant-based buttermilk

Add-ins and Optional Ingredients

  • 1 cup fresh cranberries
  • Optional: 2 slices smoked turkey bacon, chopped
  • Optional: 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 425°F (220°C). In a large bowl, combine the whole wheat flour, baking powder, natural gelling agent, brown sugar, and salt. Mix well until all dry ingredients are evenly distributed.
  2. Mix in Butter or Oil: Cut in cold plant-based butter or drizzle oil into the flour mixture. Use your fingers or a pastry cutter to gently rub it in until the mixture resembles coarse crumbs. This step helps create the crumbly, flaky texture.
  3. Add Plant-Based Buttermilk: Pour in the cold plant-based buttermilk and stir just until the dough begins to come together. Avoid overmixing to maintain tenderness in the biscuits.
  4. Fold in Fresh Cranberries: Carefully fold in the fresh cranberries, taking care not to crush them so they can burst slightly while baking but mostly keep their shape.
  5. Shape and Bake: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut into circles or squares as preferred. Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown on top.

Notes

  • Keep ingredients cold to ensure flaky biscuit layers.
  • Mix the dough just until combined to avoid dense biscuits.
  • Use fresh cranberries for the best burst of juiciness and color.
  • Bake immediately after shaping for the best rise.
  • Flour your work surface lightly to prevent sticking without drying the dough.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cranberry biscuits, whole wheat biscuits, plant-based buttermilk biscuits, vegan biscuits, breakfast biscuits, savory biscuits

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