Rustic sweet buttermilk biscuits with cranberries — crisp outside, soft inside, and perfect for breakfast or coffee breaks.
There are moments when a craving hits hard, and you either ignore it or bake your way through it. One weekend morning, while my kids were out on an early walk with their dad, I chose the second option.
I originally set out to make scones, but halfway through, the recipe took its own turn. I swapped milk for buttermilk, added more richness, tossed in dried fruit I had on hand, and skipped all the neat rolling and cutting. The first time I made them i used a spoon.
What came out of the oven didn’t look like classic scones, but one bite in, I knew they were something very different.
As I said, these are sweet biscuits: rustic, slightly crumbly, crisp on the outside, soft on the inside, and not overly sweet. Somewhere between soda bread and American-style savory biscuits, they’re meant to look homemade, uneven edges and all.
At first, my family gave them that look. You know the one. A few hours later? They were gone. I had to hide one just to enjoy it the next morning with coffee, and honestly, they’re even better the next day.
I love these Sweet Biscuits with Pomegranate because…
- Sweet biscuits — not scones, but similar.
- Crunchy golden edges with a tender center
- Lightly sweet with a subtle savory balance
- Perfect for breakfast, coffee breaks, or snacking
- Rustic and forgiving, they’re supposed to look homemade
Sandra’s Note
These sweet biscuits aren’t about perfection or presentation. They’re about comfort, flexibility, and trusting your instincts in the kitchen. If they look a little uneven, you’re doing it right.
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Sweet Biscuits with Pomegranate
These are sweet, rustic biscuits with a soft interior and crisp edges... perfect for breakfast, coffee breaks, or a cozy snack. They’re quick to make, spooned onto a baking sheet, and don’t require rolling or cutting.
Ingredients
- ⅓ cup dried pomegranate (about 40 g)
- (You can substitute dried cranberries or another dried fruit.)
- 1 teaspoon water (only if the dried fruit is very dry)
- 1 cup cold buttermilk (240 g)
- 6 tablespoons cold unsalted butter, cubed (85 g)
- 2 cups plus 2 tablespoons all-purpose flour (265 g)
- 2 teaspoons baking powder (8 g)
- ½ teaspoon baking soda (2 g)
- ¼ cup granulated sugar (50 g)
- ¾ teaspoon kosher salt (4 g)
Optional Add-Ins
- Chopped nuts (walnuts, pecans, almonds)
- Orange or lemon zest
- A light sprinkle of sugar on top before baking
Instructions
Preheat the oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Or use non stick baking sheet,
Prepare the dried fruit
- If your dried pomegranate is very dry, soak them with a bit of water or liquer like rum or brandy, and let it sit for about 10 minutes. Drain off any excess liquid before folding the fruit into the dough.
Mix dry ingredients
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Cut in the butter
- Add the cold cubed butter and use your fingertips or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
- Add dried fruit that you soked and optional add-ins like nuts or zest or lemon or orange evenly through the mixture.
Add the buttermilk
- Pour in the cold buttermilk and gently fold the dough until just combined. The dough should be soft and slightly sticky... do not overmix, or the biscuits will be tough.
Form the dough
- Turn the dough out onto a lightly floured surface.
- Fold it over a few times to bring it together, avoid kneading, or the biscuits will be tough.
Roll and cut
- Lightly roll the dough out to about 1¼ inch (3 cm) thickness.
Use a 2.5-inch (6.5 cm) round cutter to cut out biscuits. Press straight down, do not twist the cutter. - Place the biscuits on the prepared baking tray, leaving space between each one.
Optional topping
- Sprinkle a little sugar on top for extra crunch and shine.
Bake
- Bake in the preheated oven for 20–24 minutes, until golden on the edges and set in the center.
Notes
- These are biscuits, not scones — do not roll or cut the dough.
- Cold butter = crisp edges and tender interior.
- For extra richness, you can add 1 tablespoon cream.
- Biscuit flavor improves slightly the next day — store in an airtight container.
- Swap in other dried fruits or add citrus zest for flavor variations.
Storage
- Store in an airtight container at room temperature for up to 2 days
- Freeze baked biscuits for up to 2 months
- Reheat gently in the oven or toaster oven
How to Serve
- With butter or whipped butter
- Honey or jam
- Coffee or tea
Nutrition Information
Yield
9Serving Size
1Amount Per ServingCalories 317Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 21mgSodium 462mgCarbohydrates 53gFiber 2gSugar 10gProtein 7g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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