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Why You'll Love This cheddar and herb biscuits with cranberry butter for holiday breakfast
- Easy to Make: This recipe is simple and straightforward, requiring only a few ingredients and basic kitchen equipment.
- Customizable: Feel free to get creative with the recipe by adding your favorite herbs, cheeses, or spices to make it your own.
- Perfect for a Crowd: This recipe makes a large batch of biscuits, perfect for feeding a crowd or for making ahead and freezing for later.
- Make-Ahead Friendly: The biscuits and cranberry butter can be made ahead of time, making it easy to prepare for a busy holiday morning.
- Delicious and Versatile: These biscuits are perfect for serving alongside your favorite breakfast dishes, or as a snack on their own.
- Impressive Presentation: The combination of golden-brown biscuits and vibrant cranberry butter is sure to impress your guests and add a pop of color to your holiday table.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch, making it a cost-effective option for your holiday breakfast or brunch.
- Freezer-Friendly: The biscuits and cranberry butter can be frozen for up to 2 months, making it easy to prepare ahead of time and thaw as needed.
Ingredient Breakdown
The key ingredients in this recipe are the biscuits, cheddar cheese, fresh herbs, and cranberry butter. The biscuits are made with a combination of all-purpose flour, cold butter, and buttermilk, which gives them a tender and flaky texture. The cheddar cheese adds a rich and tangy flavor, while the fresh herbs add a bright and freshness to the dish. The cranberry butter is made with fresh or frozen cranberries, orange zest, and honey, which gives it a sweet and tangy flavor. When selecting the ingredients, be sure to choose high-quality and fresh options to ensure the best flavor and texture.
How to Make cheddar and herb biscuits with cranberry butter for holiday breakfast
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Add the buttermilk, cheddar cheese, and fresh herbs to the bowl. Stir the mixture until it forms a shaggy dough.
Turn the dough out onto a floured surface and knead it a few times until it comes together.
Roll the dough out to a thickness of about 1 inch (2.5 cm). Use a biscuit cutter or the rim of a glass to cut out the biscuits.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
In a blender or food processor, combine the cranberries, orange zest, and honey. Blend until smooth.
Split the biscuits in half and spread with the cranberry butter. Serve warm and enjoy!
Tips for Perfect Results
Make sure to use cold ingredients, especially the butter and buttermilk, to ensure the biscuits turn out flaky and tender.
Be gentle when mixing the dough, as overmixing can lead to tough biscuits.
Fresh herbs add a bright and freshness to the dish, so be sure to use them instead of dried herbs.
Keep an eye on the biscuits while they're baking, as overbaking can lead to dry and crumbly biscuits.
The biscuits and cranberry butter can be made ahead of time, making it easy to prepare for a busy holiday morning.
The biscuits and cranberry butter can be frozen for up to 2 months, making it easy to prepare ahead of time and thaw as needed.
Feel free to experiment with different flavors, such as adding dried cranberries or orange zest to the biscuits.
Use high-quality ingredients, such as fresh cranberries and real butter, to ensure the best flavor and texture.
Common Mistakes to Avoid
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Overmixing the Dough: Overmixing the dough can lead to tough and dense biscuits. To avoid this, mix the ingredients just until they come together in a shaggy dough.
Fix: Mix the ingredients gently and briefly, and avoid overworking the dough.
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Using Warm Ingredients: Using warm ingredients, such as warm butter or buttermilk, can lead to biscuits that are tough and dense. To avoid this, make sure to use cold ingredients.
Fix: Use cold ingredients, and make sure to chill the dough in the refrigerator for at least 30 minutes before baking.
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Overbaking the Biscuits: Overbaking the biscuits can lead to dry and crumbly biscuits. To avoid this, keep an eye on the biscuits while they're baking and remove them from the oven when they're golden brown.
Fix: Keep an eye on the biscuits while they're baking, and remove them from the oven when they're golden brown.
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Not Using Fresh Herbs: Not using fresh herbs can lead to biscuits that lack flavor and freshness. To avoid this, use fresh herbs instead of dried herbs.
Fix: Use fresh herbs instead of dried herbs, and make sure to chop them finely before adding them to the dough.
Variations & Substitutions
To make a gluten-free version of the biscuits, simply substitute the all-purpose flour with a gluten-free flour blend.
To make a vegan version of the biscuits, simply substitute the butter with a vegan butter substitute and use a non-dairy milk instead of buttermilk.
Feel free to experiment with different herb combinations, such as using rosemary instead of thyme or parsley instead of chives.
Feel free to experiment with different cheese combinations, such as using parmesan instead of cheddar or feta instead of goat cheese.
Feel free to experiment with different fruit combinations, such as using raspberries instead of cranberries or blueberries instead of strawberries.
Feel free to experiment with different spice combinations, such as using cinnamon instead of nutmeg or ginger instead of cloves.
Storage & Make-Ahead
The biscuits can be stored at room temperature for up to 2 days. Simply wrap them in plastic wrap or aluminum foil and store in an airtight container.
The biscuits can be stored in the refrigerator for up to 5 days. Simply wrap them in plastic wrap or aluminum foil and store in an airtight container.
The biscuits can be frozen for up to 2 months. Simply wrap them in plastic wrap or aluminum foil and store in a freezer-safe bag or container. To thaw, simply leave at room temperature overnight or thaw in the microwave according to the manufacturer's instructions.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the biscuits?
Yes! The biscuits can be frozen for up to 2 months. Simply wrap them in plastic wrap or aluminum foil and store in a freezer-safe bag or container. To thaw, simply leave at room temperature overnight or thaw in the microwave according to the manufacturer's instructions.
Can I use dried herbs instead of fresh?
While fresh herbs are preferred for the best flavor, you can use dried herbs in a pinch. Simply use 1/3 the amount of dried herbs as you would fresh herbs.
Can I make this recipe gluten-free?
Yes! To make a gluten-free version of the biscuits, simply substitute the all-purpose flour with a gluten-free flour blend.
Can I use a different type of cheese?
Yes! Feel free to experiment with different cheese combinations, such as using parmesan instead of cheddar or feta instead of goat cheese.
Can I make this recipe vegan?
Yes! To make a vegan version of the biscuits, simply substitute the butter with a vegan butter substitute and use a non-dairy milk instead of buttermilk.
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries can be used in place of fresh cranberries. Simply thaw them according to the manufacturer's instructions and pat dry with paper towels before using.
Can I make this recipe in advance and refrigerate or freeze it?
Yes! The biscuits and cranberry butter can be made ahead of time and stored in the refrigerator or freezer. Simply thaw and reheat as needed.
cheddar and herb biscuits with cranberry butter for holiday breakfast
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup grated cheddar cheese
- 1/4 cup chopped fresh herbs (such as parsley, rosemary, or thyme)
- 1/2 cup heavy cream
- 1 large egg, beaten
- 1/4 cup granulated sugar
- 1/2 cup cranberry sauce
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the cheddar and herbs. Stir in the grated cheddar cheese and chopped fresh herbs.
- Combine the wet ingredients. In a small bowl, whisk together the heavy cream, beaten egg, and granulated sugar.
- Bring the dough together. Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- Turn the dough out. Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- Roll out the dough. Roll out the dough to a thickness of about 1 inch (2.5 cm).
- Cut out the biscuits. Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps, re-roll the dough, and cut out additional biscuits.
- Bake the biscuits. Place the biscuits on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Recipe Notes
- To make ahead, prepare the biscuit dough up to a day in advance and store it in the refrigerator.
- To freeze, place the baked biscuits in a single layer on a baking sheet and freeze until solid. Transfer the frozen biscuits to a freezer-safe bag or container for up to 2 months.
- For an extra-flaky biscuit, use cold ingredients and handle the dough gently.
- To make the cranberry butter, mix together the cranberry sauce and softened butter until well combined.
- You can also use other types of cheese, such as parmesan or goat cheese, in place of the cheddar.
- Fresh herbs, such as parsley or thyme, can be substituted with dried herbs if fresh are not available.
