biscuits are quite versatile. i can think of very few other foods that are so commonly used in both savory and sweet applications. they are often used as a savory side dish, served alone or with gravy. but just as often, they are used as a sweet breakfast or brunch treat, perfect with a good slathering of butter or jam. i really can’t decide which application they are better suited for – but in both cases, they are delicious.
these whole wheat lemon cranberry biscuits are the perfect example of a biscuit i love to eat for breakfast. they are light and flakey, just a bit sweet, and have a touch of lemon flavor. and the fresh cranberries provide a burst of juicy tartness in every bite. they lend themselves perfectly to being spread with some jam and enjoyed alongside a good cup of coffee. plus, they are whole wheat and low sugar, so they provide the perfect dose of energy to start your day with. try them out – your morning routine will thank you.
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon baking sod
- a pinch of ground ginger
- ¾ teaspoon salt
- ¼ cup granulated sugar
- ¾ cup cold earth balance
- 1 large egg
- ¾ cup buttermilk
- 1 cup fresh cranberries, coarsely chopped
- zest of 1 lemon
- preheat the oven to 400°f. line a baking sheet with parchment paper and set aside.
- in a medium bowl, combine the flours, baking powder, baking soda, ginger, salt, and sugar. work the earth balance in with your fingers until it is in clumps the size of peas.
- in another bowl, combine the egg and buttermilk and beat them lightly with a fork. add them to the flour mixture and stir enough to make a soft dough. fold in the cranberries and lemon zest.
- turn the dough out onto a floured surface and knead it a few times. pat the dough into a 1-inch thickness and cut it into 3-inch rounds using a biscuit cutter (or use a knife to cut it into squares). reshape and roll the scraps of dough until you have used all of it. place the biscuits on the prepared baking sheet and bake them for 15-18 minutes, until they are golden brown on top.