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Savory Cranberry-Walnut Biscuits



Ingredients for Savory Cranberry-Walnut Biscuits

  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 sticks unsalted butter (10 T cut into 1/2-inch cubes and chilled, 2 T melted)
  • 1 minced shallot, sauted in 1 tablespoon butter
  • 1/2 cup dried cranberries
  • 1/2 cup chopped, toasted walnuts
  • Pinch of 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 1/2-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.
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