These Blackberry Goat Cheese Thyme Biscuits are soft, flaky, packed with flavor and begging to be part of your brunch menu! They are simple to prepare and taste divine. Made with frozen Oregon Blackberries, buttermilk, fresh thyme and crumbled goat cheese – the perfect savory and sweet combination!
Recipe by Tasia from Two Sugar Bugs Blog twosugarbugs.com
3 tablespoons cold unsalted butter, grated or finely chopped (42g)
2 cups all-purpose flour (250g) + extra for kneading
1 tablespoon +1 teaspoon baking powder
2 tablespoons granulated sugar (25g)
1 teaspoon kosher salt
½ teaspoon cracked black pepper
12-15 sprigs of fresh thyme, leaves removed
5 ounces goat cheese, crumbled (141g)
1 cup buttermilk (240mL) + extra for brushing the tops of the biscuits
¾ cup frozen marionberries or blackberries (110g)
Flaky sea salt
Step 1
Grate or finely chop the unsalted butter (3 tablespoons/42g) and place it back in the refrigerator.
Step 2
Preheat the oven to 400°F and prepare a baking sheet pan with a piece of parchment paper. Set aside.
Step 3
In a bowl add the all-purpose flour (2 cups/250g), baking powder (1 tablespoon + 1 teaspoon), sugar (2 tablespoons/25g), kosher salt (1 teaspoon), cracked black pepper (½ teaspoon) and thyme leaves (from 12-15 sprigs) together with a fork.
Step 4
Add the cold grated or finely chopped butter and toss it with a fork to coat it with the flour mixture. Then work the butter into the flour mixture with your (clean) fingers until it looks like coarse meal. Now crumble the goat cheese (5 ounces/141g) into the flour mixture and toss with the fork to fully coat the cheese with the flour mixture. If you have any crumbles of goat cheese larger than peas, work them into the flour with the fork. Slowly drizzle in the buttermilk (1 cup/240mL), using the fork to mix the biscuit dough together. The dough will be a bit sticky. Place the bowl of dough in the refrigerator for 10 minutes (it does not need to be covered).
Step 5
Place the biscuit dough on a well-floured surface, pat out the dough until it’s about ¾ of an inch thick. Lay the frozen blackberries (¾ cup/110g) over the dough, then fold the dough in half, lightly pressing the dough together with the blackberries in the middle. Pat the dough back out to about ¾ inch thick. Use a well-floured biscuit cutter (I used a 2 ½ inch cutter) to cut out eight biscuits. (cut biscuits by pushing straight down with the cutter). If needed, cut as many rounds as you can, then gather the scraps to cut the remaining biscuits (you will get 3-4 more), these won’t bake as pretty as the first eight, but will be just as delicious.
Step 6
Place the biscuits on the prepared pan with the biscuits lightly touching each other. Brush the tops with a little extra buttermilk and sprinkle with flaky sea salt.
Step 7
Bake in the preheated oven for 18-20 minutes until the tops are lightly browned. Serve warm or room temperature.
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