Savory Marionberry Biscuits

Besaw's Chef Uhnak's biscuits

This Northwest appetizer by Chef Michael Uhnak of Besaw’s Eat and Drink in Portland, Oregon includes black pepper ricotta cheese and smoked Marionberry jam.

Makes 1 dozen

Ingredients Preparation

  • 4 cups All-purpose flour
  • 1 Tablespoon + 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Cardamom
  • 2 sticks (1 cup) Unsalted butter, cold, cut into small pieces
  • 1¾ cups Buttermilk
  • 1 pint Marionberries
Biscuits Steps

  1. Preheat oven to 325℉.
  2. Combine dry ingredients and cut in butter.
  3. Pour in buttermilk, knead just until incorporated. Gently fold in berries.
  4. Roll dough out on floured surface to 1 inch thick.
  5. Cut with floured biscuit cutter. Place on oiled sheet pan.
  6. Bake 18–20 minutes, rotating
    halfway through.
Smoked Marionberry Jam

  • 6.5 lbs Marionberries (about 25 cups)
  • 1½ cups Water
  • 3 cups Sugar
  • Mesquite chips
Jam Steps

  1. Combine Marionberries, water, and sugar in saucepan set to low to medium heat.
  2. Simmer until thick, stirring occasionally. Allow cooling.
  3. Place in pan that fits smoker.
  4. Smoke with Mesquite chips on low for 20 minutes.
Black Pepper Ricotta

  • 1 gallon Milk
  • 1 gallon Heavy whipping cream
  • 1½ cups Fresh lemon juice
  • 3 Tablespoons Black pepper
Ricotta Steps

  1. Bring milk and whipping cream to 190oF in a saucepan.
  2. Remove from heat.
  3. Add lemon juice to curdle the mixture.
  4. Stir in black pepper. Allow curds and whey to separate in a refrigerator overnight.
  5. On day 2, pour through cheesecloth and let strain overnight.
  6. On day 3, scrape ricotta off cloth.

Besaw's Chef Uhnak's biscuits

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