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.
1-2tablespoonsheavy cream or half and halffor 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 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.
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.