Pre-heat the oven to 425°F and arrange a shelf slightly below the center of the oven. Line a buttered 8-inch square cake pan with parchment paper or a silicone liner.

Place the cranberries in a food processor and pulse until they are evenly chopped.

Combine the self-rising flour and sugar in a large mixing bowl. Grate the butter into the flour and stir it in to coat evenly. Stir in the chopped cranberries, zest of 1 orange and pecans. Gently stir in the buttermilk. The dough should be quite wet.

Spread the all-purpose (not self-rising) flour out on a small cookie sheet. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.

Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop them back into the oven for another 5 minutes or so, until nicely browned. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and perhaps some honey too if you like.