The holidays are perfect for baking the easiest buttermilk biscuits with fresh cranberries. Learn about our expert baking tips and secrets.
This post was sponsored by Southeastern Mills, and all opinions expressed in my post are my own.
Southeastern Mills Baking and Gravy mixes make it easy to cook made from scratch-inspired dishes and baked treats such as the buttermilk biscuits with fresh cranberries and pecans.
The holiday season is busy for everyone, making it challenging to cook good meals and even consider baking. That is why my secret for success is Southeastern Mills Baking and Gravy mixes. Last year I made Christmas Wreath Mini Pancakes with Southeastern Mills Buttermilk Pancake Mix, and my family loved them.
For the easiest buttermilk biscuits, I used Southeastern Mills buttermilk biscuit mix. It is so simple to make. Add milk and form the dough. Bake for 8-11 minutes and enjoy freshly baked biscuits for breakfast or dinner.
Did you know you can use their products for creating non-traditional dishes too? Get inspiration with delicious recipes available on their site using this link. When at the store lookout for the new packaging. I found the gravy mixes with a new look with the same quality and homestyle taste!
My favorite gravy mixes are peppered and country. Those gravy mixes go with many dishes, including crepes, on top of country biscuits, or with my mouthwatering peppered turkey tenderloin.
How did biscuits become a southern cuisine favorite?
Biscuits first started before the civil war. The word biscuit comes from Latin bis coctus, meaning “twice baked.” The original way of baking biscuits was baking the bread and drying it out inside the oven. The result was a hard, sturdy biscuit that could survive for weeks. Since the quick bread was so hard, adding gravy became a breakfast staple in the South.
As the time passed and leavening agents appeared in the market, the biscuits or quick bread transformed into what we know today: Flaky buttermilk biscuits with a buttery flavor that melts in your mouth.
Nowadays, classic buttermilk biscuits contain baking soda, cold buttermilk, unsalted butter, baking powder, salt, and all-purpose flour. We know these types of biscuits as drop biscuits do not require kneading, a rolling pin, or cutting with a biscuit cutter.
These super easy biscuits come together by mixing the dry ingredients with the butter and adding cold buttermilk or milk with lemon juice drops. The dough is somewhat sticky and typically formed with a spoon by dropping the dough in a baking sheet covered with parchment paper.
Did you know May 14 is National Buttermilk Biscuit Day?
For all the biscuit lovers out there, we have plenty of time to get ready and celebrate national buttermilk biscuit day on May 14. But in the meantime, I suggest saving this recipe. And plan easy baking biscuits for the holidays. Because who doesn’t love biscuits for breakfast, brunch, or dinner?
I have not met a person who does not enjoy fluffy biscuits with homemade jam. Since cranberry season is so short, we always make cranberry jam and include fresh cranberries in many of the holiday dishes we prepare at home.
And to make it easy, we love using Southeastern Mills buttermilk biscuit mix. No need to worry about chilling the buttermilk and the butter or measuring. We follow the instructions in the package, add chilled milk, mix, and voila biscuits are ready for the oven.
Expert tips for baking the easiest buttermilk biscuits with fresh cranberries.
Since baking with Southeastern Mills baking mixes is simple, we love adding sweet or savory elements and making the recipe our own. You can do the same. Experiment with spices and cheeses, nuts, dried, and fresh fruits. Check what you have in your pantry and adapt to your taste. The combinations are endless, and the joy of homemade biscuits is truly yearlong.
- The recipe for the easiest buttermilk biscuits uses two packets of Southeastern Mills buttermilk biscuit mix. If you love biscuits like us, make sure to buy enough and have plenty available in your pantry.
- Use a large bowl, a fork, rubber spatula or Danish whisk.
- Pour the Southeastern Mills buttermilk biscuit mix into the bowl and mix with milk or evaporated canned milk.
- Mix until getting a soft sticky dough. Add chopped pecans and fold them into the biscuit dough. This recipe uses fresh cranberries. Replace with dried cranberry fruit if needed.
- Before adding the fresh cranberries to the dough, mix them with two tablespoons of the biscuit mix and three tablespoons of brown sugar, helping seal the juices avoiding soggy biscuits.
- We opted for a muffin tin to bake the cranberry biscuits. The baking tin provides a better presentation. But you can use a spoon or a measuring cup and drop same amount of dough into a baking sheet covered with parchment paper instead.
- Since the dough has fresh cranberries the baking time needed is between 15-20 minutes at a 400F temperature. It could be more depending on the type of oven used.
- Serve the biscuits warm paired with jam and sugar frosted cranberries. These biscuits go well with coffee or hot chocolate.
Make the buttermilk biscuits with a delicious homestyle taste for breakfast or brunch. Organize an impromptu family gathering and make it an evening with biscuits, hot chocolate, and good conversation.
Easiest Buttermilk Biscuits with Fresh Cranberries
- Large mixing bowl
- Danish whisk
- Measuring cup
- 2 packets Southeastern Mills buttermilk biscuit mix
- 1 cup milk
- 1/4 cup chopped pecans
- 1/2 cup fresh cranberries
- 3 tablespoons brown sugar
- Pour the Southeastern Mills buttermilk biscuit mix into the bowl, but reserve two tablespoons for later user.
- Mix the biscuit flour with milk or evaporated canned milk for 2 minutes until getting a soft, sticky dough. Use a Danish whisk, a fork, or a spatula.
- Add chopped pecans and fold them into the biscuit dough.
- Before adding the fresh cranberries to the dough, combine them with two tablespoons of the biscuit mix and three tablespoons of brown sugar, helping seal the juices avoiding soggy biscuits.
- Use a muffin tin and grease it before dropping the biscuit dough into the muffin slots.
- Add equal amounts of cranberry biscuit dough to the muffin tin with a spoon or a measuring cup.
- Add more chopped pecans on top and sprinkle brown sugar.
- Bake the biscuits at 400F temperature for 15-20 minutes.
- Replace fresh cranberries with dried cranberry fruit if needed.
- Experiment with spices and cheeses, nuts, dried, and fresh fruits. Check what you have in your pantry and adapt to your taste.
- Serve the biscuits warm paired with jam and sugar-frosted cranberries. These biscuits go well with coffee or hot chocolate.