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1
Preheat oven to 400F.
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2
Sift both flours, sugar, baking powder, salt and baking soda into large bowl.
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3
Add butter.
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4
Rub in with fingers until mixture resembles coarse meal.
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5
Add buttermilk; stir to blend.
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6
Gather dough into ball.
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7
Gently knead dough on floured surface until dough holds together.
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8
Roll out dough on lightly floured surface to 1/2-inch thickness.
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9
Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits.
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10
Gather dough scraps, reroll and cut out additional biscuits, making total of 24.
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11
Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
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12
Brush tops of biscuits with egg.
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13
Bake until biscuits puff and are light golden, about 12 minutes.
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14
(Can be prepared 8 hours ahead.
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15
Cool completely.
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16
Wrap in foil.
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17
Reheat foil-wrapped biscuits in 350F.
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18
oven about 10 minutes before using.)
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19
Toss pears with lemon juice in large bowl.
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20
(Can be prepared 2 hours ahead.
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21
Cover and refrigerate.)
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22
Melt butter in heavy large skillet over medium heat.
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23
Add pear mixture and saute until crisp-tender, about 6 minutes.
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24
Remove pear mixture from heat.
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25
Add whipping cream and brown sugar, then pear brandy.
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26
Bring mixture to boil.
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27
Cook until pears are tender and sauce thickens slightly, about 5 minutes.
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28
Divide pear mixture among 12 bowls.
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29
Top with warm biscuits and serve.
