Brie and chive biscuits
30 November 2011 § 6 Comments
These Brie and chive biscuits are so worth sharing. Kimberli of The Mackay Way introduced me to them at our last cooking session, and I thank her for that! Profusely. They are buttery, cheesy and completely addictive.
Straight out of the oven they just melt in your mouth, the rich and creamy texture offset by the cheekiness of the chives. I have made them since the Mackay Way Cookathon, I did say they are addictive didn’t I?
I wanted to use up some of my Brie surplus after my visit to the cheese store but they are worth going out and buying some Brie just to make them.
The recipe is from Real Simple. Next time around I would add a bit of bacon and voilà – you have the perfect breakfast biscuit.
The Ladies™ wanted to help so they went out to pick the last of the chives from the garden and came back with arugula and radishes. Ah the joy of tiny helpers!
- 2 cups all-purpose flour, spooned and leveled, 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
- Optional 4 slices cooked bacon chopped finely
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 bacon if you are using it) and toss to combine. Add the buttermilk and stir just until moistened (do not overmix or your biscuits will be heavy – no hockey pucks here).
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. These are best eaten warm, so you could prepare the dough the night before and cook for breakfast while making coffee.