These tasty Southern buttermilk biscuits are jazzed up with fresh cranberries and chopped nuts for the holidays.
The cranberry walnut biscuits are the perfect bread for fall and winter meals. Serve them as breakfast biscuits or split them and fill them with leftover turkey salad or sliced turkey, chicken, or ham.
- 1 cup fresh cranberries (coarsely chopped or sliced)
- 3/4 cup walnuts (or pecans, coarsely chopped)
- 2 1/2 tablespoons sugar (granulated)
- 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 butter (cold, 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.
- 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 the dough to a floured surface and knead gently 3 to 5 times, just enough to get the mixture to form a soft 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|