Easiest Buttermilk Biscuits with Fresh Cranberries
Chef Adriana Martin
The holidays are perfect for baking the easiest buttermilk biscuits with fresh cranberries and toasty pecans. Plus hinst of brown sugar for a sweet note.
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.
Notes
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.