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Home » Muffins & Bread » Rosemary and Dried Cranberry Biscuits

Rosemary and Dried Cranberry Biscuits

Published: Nov 16, 2015 · Modified: Oct 4, 2019 by Allison · 25 Comments

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Flaky and tender homemade buttermilk biscuits filled with dried cranberries and fresh rosemary. These biscuits are a fantastic addition to your holiday table, and they’re also delicious for sandwiches or topping with sausage gravy.Stack of three cranberry muffins on a white plate.Don’t you wish you were diving into one of these warm and flaky biscuits right now? It would definitely add a bright spot to this Monday. Every time I make biscuits I ask myself why(!) I don’t make them more often. There is something so comforting about nibbling on a homemade freshly baked biscuit. We don’t need store bought biscuits, friends. Put down that can – I promise you homemade biscuits are way easier than you think.

Prefer a plain biscuit? Try my Easy Buttermilk Biscuits.

Cranberry muffins on a baking sheet garnished with rosemary.

How To Make Cranberry Biscuits with Rosemary:

This is a basic buttermilk biscuit recipe with the addition of fresh rosemary and dried cranberries.

  1. Combine the dry ingredients: flour, sugar, leavening, salt.
  2. Blend in the butter.
  3. Add rosemary and cranberries.
  4. Stir in the buttermilk.
  5. Knead and pat out the dough on your countertop.
  6. Cut into rounds and brush with half and half.
  7. Bake!

There is nothing tricky about this recipe. There’s no yeast, no rising, no wait time, and no excessive kneading. You’ve got this!

Cranberry muffins on a white plate.

The combination of buttery biscuit, sweet and chewy cranberries, and earthy rosemary is absolutely amazing. The flavors are perfect for this time of year. These biscuits would make a fantastic addition to your holiday table. They’re also delicious for turkey or ham sandwiches or topping with sausage gravy.

Prefer Cranberry Biscuits without rosemary? Simply omit the rosemary. Feel free to add in another herb (thyme or sage?) or the zest of an orange. Cranberry biscuits on a baking sheet garnished with rosemary.

Buttermilk Substitute: Don’t have buttermilk? Worry not. Click here for several Buttermilk Substitutes. Note: you only need ¾ cup buttermilk for this recipe).

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Recipe

Stack of three cranberry muffins on a white plate.

Rosemary and Dried Cranberry Biscuits

Flaky and tender homemade buttermilk biscuits filled with dried cranberries and fresh rosemary. Flaky and tender homemade buttermilk biscuits filled with dried cranberries and fresh rosemary. These biscuits would make a fantastic addition to your holiday table. They're also delicious for turkey or ham sandwiches or topping with sausage gravy.
4.75 from 4 votes
Print Pin SaveSaved!
Course: Breakfast, side
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 38 minutes minutes
Servings: 12
Calories: 190kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 2 ¼ cups all purpose flour
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 9 tablespoons unsalted butter, cut into pieces
  • 3 teaspoons minced fresh rosemary
  • ½ cup dried cranberries
  • ¾ cup buttermilk, see below for substitutions
  • 1-2 tablespoons heavy cream or half and half, for brushing the tops of the biscuits

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal. Stir in rosemary and dried cranberries. Stir in the buttermilk, then use your hands to knead mixture briefly until it comes together.
  • On a floured surface, pat the dough out until it is ½ to ¾ inch thick. Cut rounds using a biscuit cutter (mine was 2 ½ inches across), being careful not to twist the cutter as you're pressing down. Transfer the cut biscuits to the prepared pan. Brush the tops lightly with cream or half and half and bake for approximately 12-14 minutes. These biscuits are best served warm the day they are made.

Notes

Want to make these ahead of time? Prepare the biscuit dough and form the individual biscuits, then tightly cover/wrap and freeze. Bake directly from the freezer (brush on the cream or half and half for golden tops), adding a few more minutes to the baking time.
Basic biscuit recipe and buttermilk tips adapted from Smitten Kitchen.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 232mg | Potassium: 146mg | Sugar: 4g | Vitamin A: 290IU | Calcium: 68mg | Iron: 1.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Hailey

    October 08, 2019 at 1:29 pm

    . The biscuits were salty-sweet they were so delicious. Also, I made them with orange-flavored cranberries and they made them just that much better! Ii wish that they were a little flakyer thought. ?

    Reply
    • Celebrating Sweets

      October 15, 2019 at 10:51 am

      I’m glad you enjoyed them!

      Reply
  2. Sheila McKay

    December 04, 2019 at 5:09 am

    4 stars
    Made these this morning….they are amazing! Just the right amount of rosemary. ..and very flaky. I added some orange zest. Making these as Christmas gifts with Christmas Jam! Thanks for the recipe!

    Reply
    • Celebrating Sweets

      December 04, 2019 at 1:06 pm

      I’m glad you enjoyed them!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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