These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you’ve only got to pop them in the oven on the day of your event.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 24 biscuits |
Ingredients
- Nonstick cooking spray, for the pan
- 4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons fine salt
- 2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into pieces, plus more for serving
- 1 1/2 cups buttermilk, plus more for brushing
- 8 ounces Brie, cut into small pieces
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 cup dried cranberries
- 1/4 cup finely chopped chives
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup honey
Instructions
- Preheat the oven to 450 degrees F. Spray an 18-by-13-inch half sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don’t overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the prepared pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 235 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 36 mg |
| Sodium | 192 mg |
Reviews
I like the appearance of these biscuits and the quantity the recipe provides. Mine are very soft in center. My husband thought they were underbaked but I think it’s just the amount of Brie in it. I’ll be curious how they taste tomorrow. It is a savory biscuit and the honey gives a nice contrast. As a cooking note I had to use my standing mixer with bread paddle to combine as it was too much to do by hand. I also soaked the dried cranberries in warm water for a few minutes to soften before adding to recipe.
I cut recipe in half for my small family gathering and found it was food but reheating not so much. Fresh herbs a must!
I did not like this recipe. I thought I would but it tasted dry and didn’t have a lot of flavor unless I added a lot of butter and jam. I followed it exactly.
do you keep the edible rind on the brie or remove it?
Delicious! www we wwwte
Could you freeze the biscuits before baking? I would like to take them for baking the morning after our Thanksgiving day but don’t want to make a mess in my daughter-in-law’s kitchen.
I’m waiting for an answer to the comment too! 13 x 9 or 18?
A sheet pan is 13” x 18” . The sides are only about an inch high.
Sheet pan size? Full, half, quarter? Will 9 x 13 work?