These Savory-Sweet Biscuits Make The Most Surprising Dinner Rolls…or Treats!

I am a sucker for these particular biscuits because they're quite deceiving. At first glance, they look like a sweet scone, but no eggs are used. They are, though, loaded with rich, aged gouda cheese and my favorite berry, the Oregon marionberry, which is the penultimate of blackberries. Throw in a heavy dose of cracked black pepper and you've got one fab savory-sweet biscuit.

I like to serve these biscuits instead of dinner rolls at special gatherings, like dinner parties or even Thanksgiving and Christmas dinner. But, they work for weeknight meals and as individual treats enjoyed with a hot cup of tea and a slathering of butter.

SERVING SIZE: 8 3” biscuits PREP TIME: 20 mins COOKING TIME: 20 mins

Ingredients

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1/4 teaspoon baking soda

• 1 tablespoon baking powder

• 1 teaspoon Kosher salt

• 2 tablespoons turbinado sugar (or any unrefined sugar will do)

• 1/2 teaspoon cracked black pepper

• 1 stick unsalted butter, chilled and grated + 2 tablespoons, melted

• 3/4 cup grated aged gouda cheese

• 3/4 cup chilled, full fat buttermilk, well-shaken

• 3/4 cup frozen marionberries (or regular frozen blackberries)

• Maldon or other flake salt to finish

Directions

1. Preheat the oven to 400°F with the rack in the center of the oven.

2. Line a large rimmed baking sheet with parchment.

3. In a large, wide-rimmed bowl, whisk together the dry ingredients, including the sugar and black pepper.

4. 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, uncovered, for 10 minutes.

5. Transfer the dough to a lightly floured work surface and pat out to about ¾-inch thick. Scatter the frozen berries over the surface of the dough. Fold the dough in half and gently press so 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 up – try to work the dough as little as possible. Brush the tops with the melted butter. Sprinkle the tops with the Maldon salt.

6. Bake for 20-25 minutes or until the tops are golden brown. Rotate the baking sheet halfway through cooking to ensure even color.

7. Serve warm or room temperature.

NOTE: The berries tend to stain your hands when folding into the dough. Wear thin latex gloves if you don’t want purple fingers.

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