Raspberry Biscuits with Blue Cheese Butter and Raspberry-Rhubarb Jam
Turn biscuits into a rich and decadent treat with the addition of fresh raspberries. Add a savory blue cheese butter and raspberry and rhubarb jam and you have created the biscuit to end all biscuits.
Prep Time:
45 minutes
Cook Time:
45 minutes
Ingredients
- 2 1/4 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Tsp. salt
- 1/2 Tsp. baking soda
- 1/2 Cup unsalted butter, cut into cubes
- 1 Tbsp. vegetable shortening
- 3/4 Cup cold buttermilk
- 2 Tablespoons crème fraiche
- 1/2 Cup Driscoll's Raspberries
- 1/4 Cup walnut pieces, toasted
- 1 large egg, beaten
- 1/4 lb. smoky blue cheese
- 2 sticks butter, at room temperature
- Pinch ground cayenne pepper
- 1 1/2 Teaspoons olive oil
- 1 Tbsp. minced shallot
- 1 Tbsp. minced ginger
- 2 Cups small diced rhubarb
- 3/4 Cup sugar
- 2 Tablespoons lemon juice
- 1/2 Tsp. celery seed
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 1 celery stick, diced small
- Pinch salt
Directions
- Preheat oven to 400°F.
- 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 course 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 all ingredients in a food processor.
- In a small heavy pot, heat olive oil over medium-low heat. Add shallot, ginger and rhubarb. Saute 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.
