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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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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
Cook Time: 13 minutes
Total Time: 38 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. Karly

    November 17, 2015 at 6:14 am

    Those biscuits look perfect!

    Reply
    • Celebrating Sweets

      November 17, 2015 at 9:30 am

      Thanks, Karly! There’s nothing like a freshly baked biscuit!

      Reply
  2. Glenda

    November 17, 2015 at 4:56 pm

    Wow the biscuits look so delicious! Thanks for sharing 🙂

    Reply
    • Celebrating Sweets

      November 17, 2015 at 6:11 pm

      Thanks, Glenda! They are quite tasty. 🙂

      Reply
  3. Nicole @ Young, Broke and Hungry

    November 18, 2015 at 10:45 am

    These biscuits are perfection!

    Reply
  4. Nadea

    November 30, 2015 at 12:01 am

    I made these biscuits and pretty much followed the recipe to the letter, except for two minor changes. Fresh Rosemary has a very assertive flavor, which could be a bit overpowering if you’re not sure you’re going to like it. I reduced the amount to 1 tsp and it was just right. The other thing I had to do, because I don’t have easy access to buttermilk, is that I used the dried buttermilk cream and mix it with water.

    Mine didn’t turn out as high as yours, because I didn’t read the tip you gave about not turning the dough as you press the cutter down. So, I will have to be more careful next time!

    They were delicious and I highly recommend them to everyone!. In fact, I’m writing a blog post about them, if I have your permission!

    Reply
    • Celebrating Sweets

      November 30, 2015 at 2:17 pm

      Hi Nadea! I’m so glad that you liked them, and thanks for sharing your adaptations. Feel free to write a blog post about them, I’d love to see your post when it’s up. Thanks! Happy Holidays!

      Reply
      • Nadea

        March 24, 2016 at 8:02 am

        5 stars
        Hi Allison!
        Here is the link to my blog post. Thanks again for the very yummy recipe idea!! They are seriously good.

        http://www.easygardenlifestyle.com/2015/12/04/rosemary-and-dried-cranberry-scones/#more-1013

      • Celebrating Sweets

        March 24, 2016 at 12:33 pm

        Your post looks fantastic. Thank you SO much for sharing!

  5. allie @ Through Her Looking Glass

    March 23, 2016 at 11:46 am

    What a festive and easy recipe! I love these beautiful high rising biscuits!

    Reply
    • Celebrating Sweets

      March 24, 2016 at 12:35 pm

      Thanks, Allie. Me too!

      Reply
  6. Gina @ Running to the Kitchen

    March 23, 2016 at 5:14 pm

    Rosemary in baked goods is one of my favorite things ever. I can just smell how amazing these must be!

    Reply
    • Celebrating Sweets

      March 24, 2016 at 12:35 pm

      I totally agree, Gina!

      Reply
  7. Melanie @ Gather for Bread

    October 27, 2016 at 6:13 am

    THey look so good! Love those pretty colors. What a unique twist for biscuits!

    Reply
    • Celebrating Sweets

      October 27, 2016 at 2:14 pm

      Thanks, Melanie!

      Reply
  8. Jen

    January 06, 2018 at 5:23 am

    5 stars
    These biscuits are amazing! I brought them to 2 different gatherings and they were a huge hit at both! The only change I was made was lessening the Rosemary a bit, per Nadea’s suggestion. Thanks for sharing this wonderful recipe!

    Reply
    • Celebrating Sweets

      January 06, 2018 at 7:48 am

      You’re welcome! I’m happy to hear that you enjoyed them. Thanks for stopping by!

      Reply
  9. Sara

    May 24, 2018 at 9:46 am

    5 stars
    Hi! I made these biscuits for my uncle and he LOVED them! Can they be frozen after they’re baked or no?

    Reply
    • Celebrating Sweets

      May 24, 2018 at 5:24 pm

      Sure! Just reheat in a oven or toaster oven. I’m glad he liked them. 🙂

      Reply
  10. Cindy

    October 31, 2018 at 7:54 am

    Hi – these looks great and I would like to try making them with fresh cranberries I got in my CSA this week. Any tips for modifying the recipe to use fresh cranberries? Thanks!

    Reply
    • Celebrating Sweets

      October 31, 2018 at 10:46 am

      Hi, Cindy. I have never tried it that way, but here are some recommendations:

      1) Halve the cranberries so that when you bite into them it is a small piece, and not so overwhelmingly tart. This will also help them cook down a little faster since the biscuits are only in the oven for 12-14 minutes.
      2) Increase the sugar to balance some of the tartness of the cranberries (maybe double it?).
      3) Reduce the cranberries a tad – maybe 1/3 cup of halved cranberries?

      I will also note that the cranberries will probably bleed their color into the biscuits a little bit (especially if they’re halved). Not a problem, but they will look different than the ones I have pictured.

      Enjoy! I hope it works out for you!

      -Allison

      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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