Oregon Blue Vein Buttermilk Biscuits

Makes 8 Biscuits

2½ cups all-purpose flour (unbleached) or whole-grain white pastry flour

2 teaspoons baking powder

¾ teaspoon coarse salt

½ teaspoon baking soda

2/3 cup (10.6 ounces) chilled solid vegetable shortening, cut into ½-inch cubes

1 cup crumbled Oregon Blue Vein cheese (Crater Lake Blue), divided

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh thyme, divided

1 cup plus 1 tablespoon but-

termilk

Ground black pepper

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment.

2. In a medium bowl, whisk the flour, baking powder, salt and baking soda together. Add the shortening and, using fingertips, rub the mixture to form coarse crumbs. Mix in ¾ cup of the cheese, the chives, and 1½ teaspoons of the thyme.

3. Make a well in the center and add 1 cup buttermilk. Stir to gradually mix in the dry ingredients and form dough. Turn the dough onto a floured surface; knead gently to combine.

4. Pat the dough into a 1-inch-thick rectangle; cut into 8 squares. Transfer the squares to a prepared baking sheet. Brush with the last tablespoon of buttermilk. Sprinkle with the remaining ¼ cup cheese, 1½ teaspoons thyme, and the pepper.

5. Bake until golden brown, about 20 minutes.

Per biscuit: 560 calories, 9 grams protein, 32 grams carbohydrates,

2 grams sugar, 43 grams fat, 14 milligrams cholesterol, 590 milligrams sodium, 1 gram dietary fiber.