Cranberry Pistachio Biscuits
Flaky biscuits studded with tart cranberries and crunchy pistachios for a sweet breakfast twist.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
These tender biscuits combine buttery layers with bursts of tart dried cranberries and toasted pistachios. A light drizzle of glaze adds just enough sweetness, making them suited for weekend brunch or a holiday breadbasket. The dough comes together quickly with cold butter cut into flour for maximum flakiness.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
- 1 cup buttermilk, cold
- 1 teaspoon vanilla extract
- 1 egg, beaten, for brushing
- 1 cup powdered sugar
- 2 tablespoons milk
Method
-
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
-
Add cold cubed butter and cut into the flour mixture with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
-
Stir in dried cranberries and chopped pistachios until evenly distributed.
-
Add cold buttermilk and vanilla extract, stirring just until a shaggy dough forms. Avoid overmixing.
-
Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold dough over itself twice to create layers, then pat back into a 1-inch thick round.
-
Cut biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting, and place on the prepared baking sheet about 2 inches apart.
-
Brush the tops of the biscuits with beaten egg.
-
Bake until tops are golden brown and biscuits have risen, 16 to 18 minutes.
-
Cool biscuits on the baking sheet for 5 minutes, then transfer to a wire rack.
-
Whisk together powdered sugar and milk until smooth, then drizzle over slightly cooled biscuits before serving.
Rate this recipe
Cranberry Pistachio Biscuits
These tender biscuits combine buttery layers with bursts of tart dried cranberries and toasted pistachios. A light drizzle of glaze adds just enough sweetness, making them suited for weekend brunch or a holiday breadbasket. The dough comes together quickly with cold butter cut into flour for maximum flakiness.
38 min 12 biscuits 245 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
- 1 cup buttermilk, cold
- 1 teaspoon vanilla extract
- 1 egg, beaten, for brushing
- 1 cup powdered sugar
- 2 tablespoons milk
Method
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- 3
Add cold cubed butter and cut into the flour mixture with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 4
Stir in dried cranberries and chopped pistachios until evenly distributed.
- 5
Add cold buttermilk and vanilla extract, stirring just until a shaggy dough forms. Avoid overmixing.
- 6
Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold dough over itself twice to create layers, then pat back into a 1-inch thick round.
- 7
Cut biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting, and place on the prepared baking sheet about 2 inches apart.
- 8
Brush the tops of the biscuits with beaten egg.
- 9
Bake until tops are golden brown and biscuits have risen, 16 to 18 minutes.
- 10
Cool biscuits on the baking sheet for 5 minutes, then transfer to a wire rack.
- 11
Whisk together powdered sugar and milk until smooth, then drizzle over slightly cooled biscuits before serving.