Makes 20-22 biscuits
These biscuits are savory and meant to be served with dinner. The gouda cheese and black pepper balance the sweetness of the delicious Oregon marionberries, which in my view are the most decadent of blackberries. Throughout the year, you should be able to find them in your grocery store frozen section. If you can't locate them, use regular blackberries instead. Note, these biscuits are fairly large. You can cut the recipe in half to make a small-bite biscuit. For a special occasion, fold in a ½ cup of chopped walnuts or sprinkle in a tablespoon or more of fresh rosemary.
- 6½ cups flour, plus 2 Tablespoons for the fruit
- 1½ cups frozen marionberries
- 2 teaspoons baking soda
- 2 teaspoons Kosher salt
- 1¼ teaspoons cracked black pepper
- ⅓ cup raw sugar
- 1½ cups grated gouda cheese
- 3 sticks unsalted butter, chilled and grated, plus 2 tablespoons, melted
- 2 cups buttermilk
- Maldon or other flake salt
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Toss the frozen marionberries in the 2 tablespoons of flour in a small bowl to fully coat. Return to the freezer until ready to fold in the dough. (If you leave the berries out, they thaw quickly, and the juice creates a purple biscuit mess).
In a large, wide-rimmed bowl, whisk together the first six ingredients.
Add the grated butter and work the dough with your fingers until pea-sized crumbles form. Slowly pour in the buttermilk, one cup at a time, and gently bring the dough together with your hands. It should be a little tacky to the touch. Fold in the frozen berries.
Transfer the dough to a lightly floured work surface and pat out to about ¾" thickness. Using a well-floured 2-inch biscuit cutter, cut out the biscuits. Arrange on the baking sheet so they are slightly touching - biscuits are like pork chops, you want them to cook together. Working the dough as little as possible, repeat until all the dough is used. Brush the biscuit tops with the melted butter and sprinkle with flake salt.
Bake for 25-30 minutes, rotating the sheet halfway through, until golden brown
Serve warm or room temperature. Store in an airtight container for 1-2 days max. If desired, they freeze beautifully up to 1 month.