The writer Noel Richardson and her partner Andrew owned Ravenhill Farm in Saanich on Vancouver Island for a number of years until Noel’s passing. New owners took over this lovely, tranquil spot a few years ago. I know, it may sound slightly unusual to use blue cheese in a biscuit but trust me, these are absolutely divine savory biscuits!
Makes 14 to 18 Biscuits
3 Tbsp. finely chopped winter savoury or rosemary
2 cups unbleached flour
2 tsp. baking powder
½ tsp. baking soda
1 cup grated blue, Stilton or sharp cheddar cheese
½ cup cold butter, cut into 1” cubes
1 tsp. sugar
1 large egg, beaten
2/3 cup buttermilk, well shaken
Preheat the oven to 400 F.
Line a rimmed baking sheet with baking parchment. Mix the dry ingredients & the herbs together in the bowl of a food processor. Place the butter in the bowl, using on/off turns combine until the mixture looks like coarse crumbs. Add the cheese & using a couple of on/off turns, combine until mixture is like fine crumbs. Whisk together egg, buttermilk & sugar. Remove the biscuit mix from the processor bowl to a medium sized bowl. Stir in the buttermilk mixture using a fork until it comes together, roughly. Place the dough on a lightly floured surface & knead, using a light hand, about 8 times. Either roll out with a rolling pin or press with your hands to a ½” thick round. Cut into rounds with a floured cookie cutter. Place on the parchment lined pan and bake 18 – 20 minutes until the tops are lightly browned.