With crunchy nuts, sweet-tart cranberries, and sautéed shallots, these biscuits make fantastic bread for sandwiches. Unbaked biscuits can be frozen. Simply freeze in a single layer and transfer to a re-sealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the baking time.
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ sticks unsalted butter (10 tablespoons cut int ½-inch cubes and chilled, 2 tablespoons melted)
- 1 minced shallot, sautéed in 1 tablespoon butter
- ½ cup dried cranberries
- ½ cup chopped, toasted walnuts
- pinch black pepper
- 1 cup buttermilk, chilled
- Preheat oven to 435 degrees and position a rack in the lower third of the oven.
- In a large shallow bowl, whisk the flour, baking powder, baking soda, and salt. Add the chilled butter and use a pastry blender or two knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened.
- Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a ½-inch thick disk.
- Using a floured 2 1/4-inch round cookie cutter, cut out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and cut out more biscuits. Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
- Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.