Project Foodie - Oregon Blue Vein Biscuits

Oregon Blue Vein Biscuits

Save Recipe: Oregon Blue Vein Buttermilk Biscuits

Tired of plain biscuits? This intriguing mix of buttermilk and blue cheese makes biscuits that are rich, fluffy and just a little bit crumbly. The fresh herbs and blue cheese add color and a layer of savory flavor make this otherwise classic staple even better!

Oregon Blue Vein Buttermilk Biscuits

2 1/2 cups unbleached all-purpose flour or whole grain pastry flour
2 teaspoons baking powder
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
2/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
1 cup Rogue Creamery Oregon Blue Vein, crumbled
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped
1 cup plus 1 tablespoon buttermilk
Freshly ground black pepper

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk first 4 ingredients in medium bowl to blend. Add shortening. Using fingertips, rub shortening in until coarse crumbs form. Mix in 3/4 cup cheese, chives and 1 1/2 teaspoons thyme. Make well in center of mixture; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients from inside wall of well. Turn dough out onto floured surface. Knead gently until combined. Pat dough into a 1-inch thick rectangle. Cut into 8 squares. Transfer squares to lined baking sheet. Brush with 1 tablespoon buttermilk. Sprinkle with remaining 1/4 cup cheese, 1 1/2 teaspoon thyme and pepper. Bake until golden brown, about 20 minutes. Makes 8 biscuits.

About Rogue Creamery Oregon Blue Vein

Created 50 years ago by the founders of Rogue Creamery , father and son Thomas and Ignazio "Ig" Vella, Oregon Blue Vein was the first blue cheese made on the West Coast. An award-winning raw milk blue cheese with Roquefort flavors, this variety is aged at least 90 days in our Roquefort modeled caves. It has a fresh cream color with vibrant veins of blue, a sweet, slightly tangy salty aroma and a mellow, creamy start that moves to a tangy hit on the palate with just a light sprinkling of salt. The full-bodied blue flavor requires a correspondingly robust wine such as a fruity pear wine, late harvest Riesling, Viognier, Cabernet Sauvignon, Claret, Syrah or port.

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