I still hate dealing with these stupid cranberries.
Remember last week, after I dumped the entire bag on the kitchen floor… then made the salsa which I inevitably finished off with a bag of blue corn chips… then swore I’d never make anything with these unjuicy little pearls again… then shoved them on the bottom rack of the fridge, where they spilled out all over the floor again, 14 minutes later… and told you that I baked something with cranberries?
Yeeeeep. This is it.
I’m still confused about the cranberries.
Fruit.
That I can’t really eat raw.
That I can’t really bite into.
That I can’t really smother with peanut butter.
That I can’t really dip into caramel sauce or freeze after smothered in chocolate. This.doesn’t.make.sense.
And I can’t get over it.
To the point of wanting to punch myself in the face.
I mean, look at them. Just so cute and weird and freaky inside.
Who runs hot and cold? Not me.
By the way, I’m definitely not sitting on my couch with an entire 9×13 baking dish full of breakfast cake in my lap and watching Sex and the City. Because it definitely wasn’t me who just want “one bite” to taste which turned into two and then three and in case you didn’t know, standing over the sink with a fork while attempting to type on your computer isn’t exactly what one would call… feasible.
But hey – not my issue.
So these are kind of cute, right? Fat, fluffy biscuits studded with bright red cranberries that melt in your mouth. A little doughy, a little sweet, a little tart and a little savory. Not exactly something I’d serve with dinner, but warm from the oven with tons of melted butter on top accompanying eggs at breakfast? Particularly brown sugar and maaaybe… cinnamon butter? I’m all over that.
Cranberry Whole Wheat Buttermilk Biscuits
[slightly adapted from bon appetit]
makes 12-15 biscuits
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
Preheat oven to 425 degrees F.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Toss in cranberries. Add buttermilk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
Use 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are golden brown.
Now who wants to come iron my placemats?
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Given we just came from the South where biscuits are a religion, you’d think I’d be sick of them. Apparently not. *stomach growl*
They are such a weird fruit. I think pomegranates are similar. If you can’t slather it in nut butter, it’s weird, you’re totally right on that.
You are so right. But for some reason I love pomegranates. Hmmmmm…. maybe I should give cranberries a little more love then.
These will be perfect for Christmas morning!
ooh, these look lovely!
I have never seen the inside of a cranberry before… weird. I just assumed they’d be solid. I kinda want to curl up under a blanket and watch Love Actually and The Holiday and Home Alone with a tray of those biscuits in my lap.They look so festive!
Ah, you are my movie soul mate! Be my neighbor?
Only if that means I get to quit my real job and spend all day playing test taster. Will wash dishes for cupcakes.
Jessica
I will iron your placemats with my big press … if you want to come press my laundry basket full of pants!
You forgot to add they they also BOUNCE. What the heck is up with these things??
The biscuits definitely look cute!!!
Yes… bouncing is not fun when you spill the bag on the floor!
these remind me of those cranberry english muffins!! do you think they taste like that?(granted you tried them?)
they look better, obviouslyyyyy
There are cranberry English muffins?! Where?!
cranberries in baked goods are my FAVORITE! these look awesome.
Ha! I was just thinking I need to iron my placemats too! I wish they’d make a wrinkle-free version.
Your cranberry biscuits look divine. I am so impressed that you can come up with these ideas! Happy Thanksgiving!
If not for Thanksgiving, then Christmas for sure. Thanks!!
Sorry, you are on your owm for ironing the placements.
words cannot express how much I want one of those right now.
These biscuits are so pretty….perfect for the holiday season. Love that they are whole wheat too. You sure come up with the best recipes!
These look awesome…the first thing I thought of was breakfast, which to me means BISCUITS AND GRAVY! I’m thinking a gravy with sage and sweet breakfast sausage and a good amount of freshly ground black pepper. Gotta balance out the whole wheat somehow, right?
OH my gosh… YES.
so pretty!!! i love the pop of color from cranberries! but i agree… they’re a strange fruit. i actually had no idea what they looked like inside until i chopped some up the other day. i literally dropped my knife and muttered “what the hell is this?” i thought it was a bad berry… but nope. just weird little crunchy fruit. *shrug*
Hahaha! Totally understand.
Jessica I’ve miss you and your recipes!! I’m back to blogging again : )
Yay! Welcome back.
you have the most gorgeous pictures and recipes!! those look amazing!!
Thanks love!
Haha. I have TOTALLY done the standing over the sink with a fork thing. Sometimes a spatula. Sometimes my hands. I have no self-control.
Your pictures came out great!!
Thank you!
these look amazing! how far ahead of time do you think i could make them? i’m hoping they would be good on thanksgiving if i make them tomorrow?
Eeeek I honestly can’t say for sure. I am not a bread person, so I only really love biscuits and scones the day they are baked. If you don’t mind a *little* staleness (not necessarily stale, but not as fresh as straight from the oven), then I say go for it!
If it weren’t for blog photos, I’d never use a plate. Ever.
These honestly look gorgeously fabulous. You should totally whip these up with brown butter….agreed?
These..by the way look so festive!
Tomorrow is national eat a cranberry day!
These look so good! Perfect for all the cranberries that will be on sale after Thursday
So festive! They would be so nice at a holiday brunch definetely. I’ve heard adding cranberries to water adds a subtle sweetness- or decorating the table always works too if you have tons of leftovers still!
Cranberries are weird.
Um. What is that glorious-looking beverage in the background?
Hello! To be quick, I have two things to say:
One…What is the drink in one of your photos above?
Two…You’re awesome and so is this blog, and seeing as I also live in the burgh, I’d be happy to iron your place mats (haha).
These look amazing. Thanks for sharing and your photos are great.
OH MY LORD.OH MY LORD.OH MY LORD.OH MY LORD.OH MY LORD.
Mmmmm anything with bread n butter soothes my soul! These beauties look delish! @Jessica -I’m guessing that drink is tea with milk?? i like your cute knife.
Cranberries, schmranberries. I’m with @Jessica… what IS that drink?? It’s looks like chai, but so perfectly creamy. I’d like it to be in my belly. Now please.
It’s eggnog!
These biscuits are adorable!
I love baking with fresh cranberries, and I’ve been trying to figure out what to do with the leftover ones from my cranberry sauce. Now I have my answer – thank you, yum!!
I will be making these tomorrow! I can’t decide if they should go with the meal or have them as one of the desserts…Also, is it possible for me to make the batter this evening, leave it in the fridge, and then bake them tomorrow?
Yikes, can’t say for sure, I’m not that experienced with bread. My only fear is that it would dry out, so maybe wrap it tight in plastic wrap?
Well I’ve never baked with cranberries before….actually, I have never really baked from scratch. Given that, I will try out this recipe tomorrow morning
I want to surprise my bf with a Thanksgiving breakfast: turkey bacon, eggs and these cranberry biscuits 
thanks for the recipe! let’s see how they come out!
I made these last night and they were PERFECT! I was worried that the whole wheat flour would make them dense, but they were light and fluffy. The fresh cranberries do make them quite tart, so I’d suggest slathering them with cinnamon honey butter…delicious!
These look wonderful!!!
So excited to make these!
So, just to throw my two cents in; I bought some cranberries recently, only to get home and think, “what in the world did I buy these for, and what am I going to do with them??? Can you eat them raw??” I asked around. No one I know had heard of it. Decided to try it anyway. From what I read, you have pointedly stated that you are not a health food fanatic. Well, neither am I, but, in an attempt to teach myself to eat better, I’ve been on a kick of eating what I call a simple fruit and spinach salad, which is this: fresh baby spinach covered with various fresh fruits doused in sweetener of choice (I’ve been using Splenda in order not to have all the calories from sugar). That being said, I decided to add some tartness to my newfound health-food interest by adding these “what-do-i-do-with-them-cranberries” to it. I put a bunch of the cranberries in my food processor, chopped them pretty finely, added what ended up being a whole bunch of sweetener (a little bit at a time), stirring, then letting sit up for a day to macerate. Added them to my fruit & spinach salad, and it actually worked! Perfect blend of sweet/tart to add to my simple little health food to give it a little more punch and make it a little more interesting! Just a thought next time you get crazy and want to try some “health food,” lol. However, I could by no means use the entire bag before it went bad, so I will mark this recipe for the next time I buy some fresh cranberries, I’ll have a goody to make and go with my salad, since, after all, I did eat a salad!
These turned out wonderfully tart and delicious. I enjoyed them topped with butter and sugar like my great grandmother used to do when I was a kid.
Definitely botched this……… I rarely use buttermilk and assumed (wrongly!) that you were referring to dry buttermilk blend. My mom’s bisquits use it, so I guess that’s where that idea came from.
Anyhow, after salvaging these puppies, I have a gigantic batch of pretty damn good bisquits! I’m sure the originals will be just as tasty when I try this again.
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