Last Christmas, I found a recipe for brie and chive biscuits in Real Simple, one of my favorite magazines. Creamy cheese plus bread? What’s not to love? They quickly became a favorite in the family, impressing even my brother-in-law, Chris, who is quite the gourmet chef. If Chris says he likes something, then I know it’s worth making again. These are different from the cheddar biscuits I wrote about a little while ago in that they’re more hearty and flaky than airy and fluffy (and, obviously, the cheese used is different!). Whereas the cheddar biscuits are a great everyday meal accompaniment, these brie biscuits are richer (but not heavy) and an excellent addition to a holiday spread. Plus, they’re easy — you don’t even need to get out your rolling pin!
Makes 16-20 biscuits
- 2 cups all-purpose flour, plus more for the work surface
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small pieces
- 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind)
- 2 tablespoons chopped fresh chives
- 3/4 cup buttermilk
Heat oven to 375° F. Line a baking sheet with parchment paper.In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix). Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk.
Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on the prepared baking sheet.
Bake until golden, 15 to 18 minutes. OK, this is where I strayed from the recipe. I’ve made these biscuits in a number of ovens now, some of which I’m quite sure had accurate temperatures, and never have these been ready at 18 minutes. They’re always still pasty white at 18 minutes! It takes me roughly 30 minutes. You can check on them every few minutes at the 18-minute mark; opening the door won’t hurt the biscuits. Take them out when they’re golden on top.
I like them plain, but Johnny, Chris and my father-in-law (yet anotherfantastic chef; unfortunately, Johnny doesn’t have their kitchen skills. You know what, that’s OK; I get really antsy when someone else tries to cook in my kitchen) all love to spread some jalapeno jelly on them. The spicy sweetness of the jelly does pair nicely with the savory biscuit, especially if you get a creamy bite of Brie.
However you serve them, the biscuits go really well with meat entrees. You can also serve them with stews or soups. Or, do as I do and scarf down three in a row right after they come out of the oven. 😉 Enjoy!