Cranberry Whole Wheat Buttermilk Biscuits.
I’m not gonna lie.
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.
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
- 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?