Berry lovers unite
Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
Raspberry Biscuits
Serves6
Cooking time
30m
Turn biscuits into a rich and decadent treat with the addition of fresh raspberries. Add a savoury blue cheese butter and raspberry and rhubarb jam and you have created the biscuit to end all biscuits.
Ingredients
Biscuits
2 1/4 cupsall-purpose flour
2 tspbaking powder
1 tspsalt
1/2 tspbaking soda
1/2 cupunsalted butter, cut into cubes
1 Tbspvegetable shortening
3/4 cupcold buttermilk
2 Tbspcrème fraiche
1/2 cupDriscoll's Raspberries
1/4 cupwalnut pieces, toasted
1large egg, beaten
Blue Cheese Butter
1/2 cupsmoky blue cheese
1 cupbutter, at room temperature
pinch ground cayenne pepper
Raspberry and Rhubarb Jam
1 1/2 tspolive oil
1 Tbspminced shallot
1 Tbspminced ginger
2 cupssmall diced rhubarb
3/4 cupsugar
2 Tbsplemon juice
1/2 tspcelery seed
2 punnetsDriscoll's raspberries
1celery stick, diced small
pinch salt
Method
-
Biscuits
Preheat oven to 205°C. Whisk flour, baking powder, salt and baking soda in a large bowl. Add butter and shortening. Use a pastry blender or two knives to incorporate butter and shortening until mixture resembles coarse breadcrumbs. In a separate bowl, mix together buttermilk and crème fraiche and add to flour mixture. Turn mixture out onto floured surface. Gather and knead 2 or 3 times. Sprinkle dough with raspberries and walnuts and knead gently 1 to 2 more times. Shape into a disk. Cut into biscuit rounds and transfer to a parchment lined sheet tray. Brush with beaten egg. Bake 20 to 25 minutes rotating halfway through.
-
Butter
Mix smoky blue cheese, butter and cayenne pepper until well combined.
-
Jam
In a small heavy pot, heat olive oil over medium-low heat. Add shallot, ginger and rhubarb. Sauté until soft. Add celery, sugar, lemon juice and celery seed. Cook on low for 10 minutes. Add raspberries. Cook an additional 10 minutes. Remove and let cool. Adjust seasoning with lemon juice and salt as necessary.
