I LOVE biscuits! And I LOVE these particular biscuits because they're deliciously deceiving. At first glance, they look like a sweet scone, but they are loaded with rich, aged gouda cheese and my favorite berry, the delicious Oregon marionberry, which is the penultimate of blackberries. Throw in a heavy dose of cracked black pepper, and you've got one fab savory biscuit - perfect for your next weeknight meal or weekend dinner party.
Makes 8 3" biscuits
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 tablespoons raw sugar (any unrefined sugar will do)
- 1/2 teaspoon cracked black pepper (or more to taste)
- 1 stick unsalted butter, chilled and grated + 2 tablespoons, melted
- 3/4 cup grated gouda cheese
- 3/4 cup chilled buttermilk, well-shaken
- 3/4 cup frozen marionberries (use blackberries if needed)
- Maldon or other flake salt to finish
Heat oven to 425°F.
Line a large rimmed baking sheet with parchment.
In a large, wide-rimmed bowl, whisk together the dry ingredients, including the sugar and black pepper.
Add in the grated butter and work the dough with your fingers until pea-sized crumbles form. Add the gouda cheese and lightly toss to coat in the flour. Slowly pour in the buttermilk and gently bring the dough together with your hands. It should be a little tacky to the touch. Refrigerate the dough for 10 minutes.
Transfer the dough to a lightly floured work surface and pat out to about ¾" thick. Scatter the frozen berries over the surface of the dough. Fold the dough in half and gently press so that the berries become incorporated into the dough. Pat the dough out again until 3/4” thick. Using a well-floured biscuit cutter, cut out the biscuits. Arrange on the baking sheet. Repeat once more until all the dough is used – try to work the dough as little as possible. Brush the tops with the melted butter. Sprinkle the Maldon salt on top.
Bake for 25 minutes or until golden brown. Rotate the baking sheet halfway through cooking to ensure even color.
Serve warm or room temperature.
DRESS IT UP! To make these biscuits even more fun for a special occasion, fold in a ½ cup of chopped walnuts or sprinkle in a tablespoon or more of fresh rosemary.