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Savory Cranberry-Walnut Biscuits

Savory Cranberry-Walnut Biscuits

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.

  • ServingsServings


  • 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


  1. Preheat oven to 435 degrees and position a rack in the lower third of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.



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