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Cranberry Whole Wheat Buttermilk Biscuits

Cranberry Whole Wheat Buttermilk Biscuits

  • Author: Anthony
  • Total Time: 27-30 minutes
  • Yield: 10-12 biscuits 1x
  • Diet: Plant-Based

Description

Enjoy fluffy, tender Cranberry Whole Wheat Buttermilk Biscuits made with plant-based buttermilk, whole wheat flour, and juicy cranberries. These biscuits offer a wholesome nutty flavor with bursts of sweet-tart cranberries, perfect for breakfast, brunch, or as a delightful snack. Enhanced with natural ingredients and optional smoked turkey bacon pieces, they bring a nourishing and flavorful touch to any meal.

Ingredients

Scale

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon natural gelling agent

Wet Ingredients

  • 3/4 cup plant-based buttermilk
  • 2 tablespoons maple syrup (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 6 tablespoons plant-based butter, chilled

Add-ins

  • 1 cup fresh or thawed cranberries
  • 1/4 cup chopped smoked turkey bacon pieces (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, sea salt, and natural gelling agent to create a balanced dry base.
  3. Cut in Plant-Based Butter: Using a pastry cutter or fingers, incorporate the chilled plant-based butter into the dry ingredients until the mixture resembles coarse crumbs for a flaky texture.
  4. Add Cranberries and Optional Smoked Turkey Bacon: Gently fold in the cranberries along with the smoked turkey bacon pieces if using, ensuring even distribution.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the plant-based buttermilk, maple syrup (natural), and vegetarian Worcestershire sauce (natural). Pour the wet ingredients into the dry mixture and stir just until moistened.
  6. Form the Biscuits: On a floured surface, gently knead the dough a few times and pat it to about 1 inch thickness. Use a biscuit cutter to cut rounds and place them on the prepared baking sheet.
  7. Bake to Golden Perfection: Bake for 12-15 minutes until the tops are golden brown and biscuits feel light to the touch. Remove from the oven and allow to cool slightly before serving.

Notes

  • Keep the plant-based butter and buttermilk chilled to ensure a flaky, tender biscuit.
  • Do not overmix the dough; mix only until just combined to avoid tough biscuits.
  • Use fresh or thawed cranberries drained well for best flavor and texture.
  • Press the biscuit cutter straight down without twisting to help biscuits rise evenly.
  • Cool biscuits on a wire rack to maintain crisp edges and prevent sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 150
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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

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