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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.
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.
Mix smoky blue cheese, butter and cayenne pepper until well combined.
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.
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, cut into cubes
1 tablespoon vegetable shortening
¾ cup cold buttermilk
2 tablespoons crème fraiche
½ cup Driscoll's Raspberries
¼ cup walnut pieces, toasted
1 large egg, beaten
½ cup smoky blue cheese
1 cup butter, at room temperature
pinch ground cayenne pepper
1 ½ teaspoons olive oil
1 tablespoon minced shallot
1 tablespoon minced ginger
2 cups small diced rhubarb
¾ cup sugar
2 tablespoons lemon juice
½ teaspoon celery seed
2 punnets Driscoll's raspberries
1 celery stick, diced small
pinch salt
