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.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.
How To Make Cranberry Biscuits with Rosemary:
This is a basic buttermilk biscuit recipe with the addition of fresh rosemary and dried cranberries.
- Combine the dry ingredients: flour, sugar, leavening, salt.
- Blend in the butter.
- Add rosemary and cranberries.
- Stir in the buttermilk.
- Knead and pat out the dough on your countertop.
- Cut into rounds and brush with half and half.
There is nothing tricky about this recipe. There’s no yeast, no rising, no wait time, and no excessive kneading. You’ve got this!
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.
Buttermilk Substitute: Don’t have buttermilk? Worry not. Click here for several Buttermilk Substitutes. Note: you only need 3/4 cup buttermilk for this recipe).
Rosemary and Dried Cranberry Biscuits
- 2 1/4 cups all purpose flour
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 9 tablespoons unsalted butter, cut into pieces
- 3 teaspoons minced fresh rosemary
- 1/2 cup dried cranberries
- 3/4 cup buttermilk, see below for substitutions
- 1-2 tablespoons heavy cream or half and half, for brushing the tops of the biscuits
- 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 1/2 to 3/4 inch thick. Cut rounds using a biscuit cutter (mine was 2 1/2 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.