Cranberry and Sage Biscuits

Cranberries shouldn’t be reserved just for sauce on Thanksgiving Day.  Instead toss them into these savory Cranberry and Sage Biscuits to serve alongside your T-day leftovers the next day! 

Cranberry and Sage Biscuits

Now that #cookieweek is officially finished, I’m full on Thanksgiving mode and today thanks to a helpful little poll on my Facebook page over the weekend we are kicking things off with some savory cranberry biscuits.   Fresh cranberries are flooding the stores right now and this is the perfect time to take advantage of them.

The first thought that comes to most peoples mind is of course cranberry sauce and I’m guessing the next would be scones or muffins with these little tart berries but why not go savory with them?

Cranberry and Sage Biscuits These biscuits come together in absolutely no time and in fact they are so easy, you could probably put the relative that can barely scramble eggs to make them.   Truth be told, I was going for flaky, layered biscuits but in the end the batter ended up the texture of drop biscuits.  You go with what it gives you right? I’m a yankee after all, did you really expect some amazing Southern-style biscuits?

While I still kneaded and folded my biscuits, dropping and baking these is a-okay by me.

Cranberry and Sage Biscuits

Cranberry and Sage Biscuits + Keep It Sweets Dessert #Giveaway
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  • 2 cups all purpose flour, plus additional for dusting
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 tablespoon unsalted butter, cut into 1/4 inch pieces
  • 1 cup fresh cranberries
  • 1 tablespoon chopped fresh sage
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1 tablespoon honey


  1. Heat your oven to 400 degrees F.
  2. In a medium bowl, combine the flour, baking powder, salt and baking soda.
  3. Using a pastry cutter, two knives or your hands, mix the butter into the flour mixture until it resembles coarse meal.
  4. Add the cranberries and sage and mix well.
  5. In a small bowl whisk together the buttermilk, egg and honey until combined and pour into the center of the dry ingredients. Mix well with a rubber spatula until there are no dry spots remaining.
  6. At this point you can drop the biscuits onto a parchment lined baking sheet or
  7. on a very well floured surface scoop the dough out and flour the top to pat into a rectangle about 1/2 inch thick. Using a bench scraper fold up the sides in thirds like a letter, rotate, pat the dough out again into a rectangle and fold into thirds one more time. Adding flour ass needed to keep the dough from sticking to your work surface.
  8. After the second fold and pat out, you can cut the biscuits into rounds with a biscuit cutter or with a sharp floured knife into squares.
  9. Transfer to your prepared baking sheet and bake for 15-20 minutes or until golden brown on top.
  10. Serve warm with butter.
  11. Store in an airtight container for about 3 days.
Recipe Type: Bread

Cranberry and Sage Biscuits

Little Red Kitchen Bake Shop

21 thoughts on “Cranberry and Sage Biscuits

    1. Susan Palmer

      Thanks Laura! I’m not sure about cheese, it might not work too well with the tartness of the cranberries but if you add some let me know.

  1. Tanya

    Okay, here’s the deal: I think I’d make my own package with pumpkin pie blondes and caramel pecan brownies. Is that allowed? 🙂

  2. Pingback: 75 Fresh Cranberry Recipes Roundup {Week 11 of 12 Weeks of Christmas} - Meal Planning Magic

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