Cranberry Buttermilk Biscuits with Cinnamon Whipped Cream

Cranberry Buttermilk Biscuits with Cinnamon Whipped Cream | Very Culinary

by Amy Flanigan on December 19, 2013 · 8 comments

Who says cranberries are only for Thanksgiving? Pffft. There’s a reason you can find them bagged in the frozen food section.

But I did have some fresh ones left over from November and have been putting them in muffins and pancakes. Then Haley asked if I could make biscuits…perfect. 

Omg. Do I love biscuits. I could have eaten all eight of these, but I stopped myself at two…and then thought about them the rest of the day.

Cranberry Buttermilk Biscuits with Cinnamon Whipped Cream | Very Culinary

Normally, I would say “whipped cream optional” – wait. Actually, I never say that. – anyway, it’s really not optional here. You need the sweetness of the cream to balance out the tartness of the cranberries.

This would be great for Christmas morning!

Cranberry Buttermilk Biscuits with Cinnamon Whipped Cream
Makes 8
Prep time: 20 minutes
Cook time: 15 minutes

For the whipped cream
• 1 cup cold heavy whipping cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 teaspoon ground cinnamon

For the biscuits
• 2 cups all purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• zest from 1 medium orange
• 1 stick unsalted cold butter, cut into cubes
• 1 cup fresh cranberries
• 1 cup buttermilk

Preheat oven to 450.

In a medium metal bowl, beat together the whipped cream, sugar, vanilla, and cinnamon with a hand mixer on medium speed until soft peaks form, about 3 minutes. Place in the refrigerator until ready to use.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.

Add the cranberries and buttermilk to the flour mixture and gently mix with your hands until just combined (do not over mix!) Dough will be sticky.

Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto a parchment lined baking sheet. Bake for 15 minutes until lightly golden.

Serve with a dollop of the cinnamon whipped cream.

Note: You can easily double this recipe, place extras in a ziploc bag and freeze. When ready to use, just microwave for about 20-25 seconds.

(adapted from my Drop Buttermilk Biscuits)

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Leave a Comment

{ 8 comments… read them below or add one }

Stephanie December 27, 2013 at 3:46 pm

I would have never thought of putting cranberries in biscuits, but now the idea sounds so delicious! I must bake while I still have time off of work!


Amanda December 26, 2013 at 12:24 pm

You have peaked my interest. I now have to make these so I know just how fabulous they are for myself. :)


Pamela @ Brooklyn Farm Girl December 23, 2013 at 9:13 am

Right now all I want is a big biscuit and then I just want to be locked in a silent room with it. It would be a perfect 1 minute.


Amy @Very Culinary December 23, 2013 at 10:51 am

Lol. 1 minute is bliss is better than nothing, for sure :)


Joanne December 20, 2013 at 3:19 pm

I would eat cranberries year round if the whole rest of the world would get behind it. But, you know…peer pressure. Lame.


Mom December 19, 2013 at 8:45 am

This is a great variation for drop biscuits, and I would never have thought to add cinnamon to whipping cream. I’m looking forward to making these.


Jett Whitfield December 19, 2013 at 6:43 am

Yummy! As always. these look delicious!!


mimi December 19, 2013 at 5:00 am

Very festive and delicious!!! Wish I had time to make these for Christmas morning!


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