Cranberry sage buttermilk biscuits
Soft, buttery, and perfectly flakey cranberry sage buttermilk biscuits are the perfect accompaniment to any meal! All you need is a few simple ingredients and less than an hour of your time!
What are biscuits?
In America, biscuits are a type of quick bread that is not typically made with yeast. In other countries such as England - thinner, crispier treats may be known as "biscuits" depending on how they're prepared. In this case, they're usually eaten as a dinner roll and served as a side vs. a dessert.
Ingredients in Buttermilk Biscuits
You only need a few basic ingredients for this delicious homemade biscuits recipe: Quantities in recipe card below!
- All-purpose Flour
- Baking Powder
- Cold Butter - Making perfect biscuits requires cold butter. As little pieces melt during baking, they release steam and create pockets where air can get trapped inside- this creates fluffy lightness with crispy exteriors!
- Cold Buttermilk - Buttermilk creates the most tender biscuit and gives biscuits that classic tang that you love!
- Honey - Honey balances out the salt and adds just a tiny hint of sweetness.
- Dried cranberries
- Dried sage
Tips for the best biscuits:
- While it's tempting to mix your dough until it becomes one solid mass, this will result in tough biscuits. To get a light and airy texture for not only tastier but also easier-to-eat baked goods, keep mixing just until ingredients are combined into small clumps - do NOT overdo the arm work! I love using my hands because you can feel how much moisture is left within each piece of flour or butter without having any worries
- Don't twist the cutter when cutting sheets of dough with a glass or biscuit-cutter. Press it down firmly until you hear it suction, and then remove to prevent seal edges from getting stuck together.
- Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
- Bake biscuits in a biscuit cast iron skillet, I love this one!
How to make cranberry sage buttermilk biscuits: step by step photos and instructions!
Step one: Add and combine all of your dry ingredients.
Step two: Add your cold butter and cut it into your flour mixture
Step three: Make a little well in the center and add your honey and buttermilk
Step four: Combine all ingredients into a dough
Step five: Place dough on a floured surface and shape into a thick rectangle
Step six: Cut biscuits out and place in baking dish of choice
Step seven: Place biscuits in baking dish of choice, brush with a little buttermilk, and garnish if desired.
Step eight: Bake and enjoy!
DON'T HAVE BUTTERMILK? NO PROBLEM! SUBSTITUTE WITH THIS:
In a pinch, you can make DIY buttermilk using regular milk and lemon juice. I always use and recommend real, full fat buttermilk for the best, tangy, pancakes.
1. Use milk: Pour 1 cup of whole or 2% milk into a liquid measuring cup. For vegan buttermilk, you can use a vegan milk of your choice with perfect results.
2. Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need. That's it!
Can I make this recipe vegan?
You use vegan butter and sub buttermilk for the DIY version above with a non dairy milk, however in testing they did not rise as much and they did not taste as rich. However, if necessary - yes, the recipe does work veganized!
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