Ingredients
2¼cupsall-purpose flour
2tspbaking powder
½tspbaking Soda
1tspsalt
1½sticksunsalted butter
1shallot
½cupdried cranberries,chopped
½cuptoasted walnuts,chopped
1cupbuttermilk
flaky salt,for sprinkling
Preparation
Preheat oven to 425 degrees F and position a rack in the lower third of the oven.
In a large, shallow bowl, whisk flour, baking powder, baking soda, and fine salt. Add chilled butter and use a pastry blender or 2 knives to cut butter into flour until it is size of peas.
Stir in shallot, cranberries, walnuts, and pepper. Stir in buttermilk just until dough is moistened. Lightly dust a work surface with flour. Turn dough out onto surface and knead 2 or 3 times, just until it comes together. Pat dough into a ½-inch-thick disk.
Using a floured 2¼-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather scraps and knead together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds.
Pat remaining scraps together and gently press into a biscuit.
Transfer biscuits to a large baking sheet and brush tops with melted butter. Lightly sprinkle biscuits with a few grains of flaky salt and chill for about 10 minutes until firm.
Bake biscuits 20 minutes, or until golden. Let biscuits cool slightly on baking sheet before serving.
Serve and enjoy.
