Buttermilk Biscuits with Brie and Chives

It just wouldn’t be Thanksgiving without rolls or biscuits on the table. And I’m kind of ashamed to admit that they are one of my favorite parts of the meal. With so many other amazing things to eat on that day, why am I compelled to shove massive quantities of buttered bread into my mouth?? I clearly have a carbohydrate problem.

I was extra lazy with this recipe and I made the dough in the food processor. That might be considered a biscuit-making sin, but it’s a great shortcut that saves you a little bit of work. And when Thanksgiving dinner is ready to be served, even a few saved minutes can be a godsend. The Brie cheese makes them extra special and perfect for the Holidays.



Recipe barely adapted from Real Simple

Buttermilk Biscuits with Brie and Chives

Yield: Makes about 16 biscuits

Buttermilk Biscuits with Brie and Chives


  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 6 tablespoons unsalted butter, cut into small pieces and chilled
  • 6 ounces Brie cheese (including the rind), cut into small pieces and chilled
  • 2 tablespoons chives, chopped
  • 3/4 cups buttermilk


  1. Pre-heat your oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In the bowl of your food processor, combine the flour, baking powder, salt and baking soda. Add the butter and pulse until crumbly, about 4-5 times. Add the Brie cheese and the chives and pulse another 3-4 times. Add the buttermilk and pulse until the dough is just moistened and loosely comes together.
  3. Dump the dough out onto a lightly floured work surface. Knead a few times to bring the dough together and then shape it into a 1-inch thick disk. Using a biscuit cutter, cookie cutter or a small glass (about 2-inches in diameter), cut out biscuits and transfer them to your prepared baking sheet. Reshape the scraps and continue cutting out biscuits until all the dough is used up. Transfer the biscuits to the oven and bake until golden, about 16-18 minutes. Remove from the oven and allow them to cool slightly before transferring to a wire rack.
  4. These are best when eaten shortly after baking while they are still warm. But they can be re-heated in the oven before serving, if necessary.

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