Ingredients
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 stick unsalted butter
1 shallot
1/2 c. chopped dried cranberries
1/2 c. chopped toasted walnuts
1 c. buttermilk
Flaky salt
Preparation
Step 1Preheat oven to 425 degrees and position a rack in lower third of 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 1/2-inch-thick disk.Step 2Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather scraps and knead together 2 or 3 times, then flatten dough and stamp out more biscuit rounds. Pat remaining scraps together and gently press into a biscuit.Step 3Transfer biscuits to a large baking sheet and brush tops with melted butter. Lightly sprinkle biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.Step 4Bake biscuits 20 minutes, or until golden. Let biscuits cool slightly on baking sheet before serving.
