Take your favourite savoury biscuits up a notch with sweet raspberries.

Preheat oven to 450°F.

Line a large rimmed baking sheet with parchment paper.

In a large bowl, whisk together flours, baking powder, salt, and pepper; stir in Parmesan.

Using the large holes of a box grater, grate cold butter into the bowl. Add raspberries to mixture and toss to coat. Gently fold in milk to form a ball.

Turn out dough onto a lightly floured surface and pat into a 1-in.-thick rectangle. Using a floured 2 1⁄2-in. round cutter, cut out 8 biscuits, patting and re-rolling scraps as necessary.

Transfer to the prepared sheet and bake until golden brown, 12 to 15 min.