Cranberry Buttermilk Biscuits

Why, hello again! I hope you are all having a wonderful Thanksgiving, filled with lots of delicious food, family, and friends. This is the first year that I’m not going home for Thanksgiving, because with the silly quarter system schedule with Northwestern, I would have only had to come back here for one week between winter break and Thanksgiving, and figured I would save the money on airfare and try to get a bit of work done in my apartment.

It’s been quite awhile since I last posted, as you probably realized. Life has been a bit crazy the past months, with me starting my junior (?!?!) year at Northwestern, taking lots and lots of classes, and going to a plethora of music festivals over the summer. I was traveling a lot, going from Ottawa to Bowdoin to northern Quebec, and it was so, so wonderful. I had the opportunity to work with wonderful teachers from the US and Canada, and the musicians I met were all so inspirational, and I really grew as both a musician and a person.

I have to admit, I’m slightly embarrassed by how little I cook now that I have my own place at school. When I get home, I’m usually famished and am looking for something that I can eat without having to cook for more than 5 minutes. I’ve been eating lots of the marinated tofu and pre-cooked frozen brown rice from Trader Joe’s, although there have been a few nights where I ~splurge~ and make some fish. In addition, I don’t have the luxury of my mom‘s pantry, so my cooking and baking time has been limited. Thankfully, I’ve had some time to leisurely make some treats using one of my all time favorite ingredients- fresh cranberries. These biscuits are light and flaky, and an easy start to a day that is filled with lots of food.

Cranberry Buttermilk Biscuits: Makes 6 biscuits

Adapted from How Sweet Eats

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 teaspoon baking soda
  • 3/4 stick cold unsalted butter, cut into cubes
  • 5/8 cup buttermilk
  • 1/3-1/2 cup fresh cranberries

Directions

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, combine the flour, brown sugar, baking powder and soda, and the salt. Using your hands (or fork or pastry blender), add the cold butter and mix until it looks like coarse crumbles. Add the buttermilk and stir until just mixed. Fold in the cranberries.
  3. Scoop six even spoonfuls onto a baking sheet, about 1/4 cup each. Bake for 12-15 minutes, or until golden brown.

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Obviously, these aren’t the only things I’ve eaten today…. (shh).

-Rayna 🙂

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