Oregon Blue Vein Buttermilk Biscuits

Makes 8 biscuits

2 1/2 cups unbleached all purpose flour or whole grain pastry flour
2 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
2/3 cup chilled solid vegetable shortening, cut into 1/2 inch cubes
1 cup crumbled Oregon Blue cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 cup plus 1 tablespoon buttermilk
Freshly ground black pepper

Preheat oven to 350°F.

Line baking sheet with parchment paper. Whisk together the flour, baking powder, salt and baking soda in medium bowl. Add shortening. Using your fingertips, rub the shortening in until coarse crumbs form.

Add 3/4 cup cheese, chives, and 1-1/2 teaspoon thyme to the mixture. Make a well in the center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in the dry ingredients. Turn dough out onto a floured surface. Knead gently until combined. Pat dough into 1 inch thick rectangle. Cut into 8 squares.

Transfer the squares to the baking sheet. Brush with the remaining buttermilk. Sprinkle with the remaining cheese and thyme. Sprinkle with pepper to taste. Bake until golden brown, about 20 minutes.

Recipe from Rogue Creamery


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