As I told you yesterday, I hosted book club this month and it was a brunch time affair. I wanted to try some new recipes and it seems like all the best ones for brunch are from Half Baked Harvest! I saw this recipe for Blueberry Brie Cornmeal Biscuits and I knew my ladies would love them! We have some vegetarians in the group so I was trying to make a variety of things to keep everyone happy and this certainly fit the bill.
I never would think to use brie in any way but baked or with crackers and now this has me hooked! These were so delicious and the honey butter made them even more delightful. The cornmeal makes this feel like less of a biscuit but I don't know what else I would call it. You must make these for a breakfast treat! They are good the next day or three reheated as well. Full recipe to follow the montage. Linking up with Meal Plan Monday, click on over and check it out!
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| The cheesiest sweetest biscuits in town! |
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| The cast. I love honey bears! |
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| Mix up the dry ingredients. |
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| Mix up the butter with it, its biscuits! |
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| It's science that baking! |
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| Mix in the brie and blueberries! |
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| Brush them with buttermilk and bake them all nice. |
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| Top them with honey butter and enjoy! |
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter cut into small cubes
1 1/3 cups buttermilk plus more for brushing
1 cup fresh or frozen blueberries
6 ounces brie, cubed (keep the rind on)
Honey Butter
1/4 cup honey
4 tablespoons salted butter at room temperature
Line a baking sheet with parchment paper. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in the buttermilk and stir with a spoon until just combined, being careful not to overmix. Use your hands if needed to bring the dough together. Fold in the blueberries and Brie. Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Try and push any cubes of Brie into the center of the dough. Brush with buttermilk. Place in the prepared baking sheet and place in the fridge for 20 minutes to chill. Preheat oven to 425 degrees F. Bake for 20-25 minutes or until light golden brown. Serve warm with honey butter (see below).
Honey Butter
Combine the butter and honey in a small bowl. Brush over the warm biscuits.
Happy Cooking!
Missy
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