Ingredients

• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons butter, divided
• 1 large shallot, minced
• 1/2 cup coarsely chopped dried cranberries
• 1/2 cup coarsely chopped toasted walnuts
• 1/8 teaspoon ground black pepper
• 1 cup chilled buttermilk

Directions

1. Preheat the oven to 425F degrees and position a rack in the lower third of the oven. In a large bowl, whisk the flour, baking powder, baking soda, and salt.

2. Cut 10 tablespoons of the chilled butter into 1/2-inch cubes. Add the cubes to the flour mixture and use a pastry blender or two knives to cut the butter into the flour until it is the size of peas.

3. Stir in the shallot, cranberries, walnuts, and pepper. Add the buttermilk and mix 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 1/2-inch thick disk.

4. Line a baking sheet with parchment paper. Using a round 2 1/4-inch cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead 2 or 3 times, flatten the dough, and stamp out more biscuit rounds.

5. Transfer the biscuits to the prepared baking sheet. Melt the remaining 2 tablespoons of butter and brush the tops of the biscuits with the melted butter. Bake the biscuits for 20 minutes, or until golden brown. Let the biscuits cool slightly before serving.

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