Brie and Chive Biscuits

Cooking for a Crowd, Holiday Recipes, Recipes


I love bread. I love rolls, I love baguettes and I love biscuits.

What I don’t love are those little pillow-ey dinner rolls that you get at the grocery store, that so many people buy for Thanksgiving out of convenience.

I am all for convenience. Huge fan of convenience. But since you’re reading my blog, you’re getting my opinion and my opinion is: don’t waste your calories, money or precious holiday dinner table real estate on store bought rolls.

Instead, bake a fresh batch of biscuits and if you’re feeling really adventurous, add chives and cubed brie to the batter before you cut the dough for baking.

I spotted this idea on Real Simple, so I took my favorite biscuit recipe and added cubed brie and about two heaping tablespoons of chives.

These were great but unlike many rolls, that you can make in advance and keep in an airtight container until the big day, you should probably bake these off the morning that you plan to eat them.

Or better yet, prepare them, pop them in the refrigerator on a baking sheet wrapped tightly in plastic and bake them off while you’re slicing the turkey.


Brie & Chive Biscuits
Recipe type: Holiday Recipes, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 12 biscuits
  • 2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ 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
  • 1 cup buttermilk
  1. 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.
  2. Add the Brie and chives and toss to combine.Add the buttermilk and stir just until moistened (do not over mix). Transfer the dough to a lightly floured surface.
  3. 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 12 biscuits (flouring the cutter and reshaping the scraps & as necessary).
  4. Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes.

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  • Reply
    December 5, 2010 at 8:06 am

    Oh my goodness these look amazing! I’m such a bread girl too. I want to make these!

  • Reply
    November 26, 2010 at 8:58 am

    I am totally with you. My parents almost DARED to open up a can of cranberry sauce yesterday even though I had made a perfectly delicious homemade version! No room for the canned version here is what I told them. From scratch is always better. These sound delicious! Hope you had a great T-day Maris!

  • Reply
    November 26, 2010 at 12:31 am

    Yum. I love the sound of these and just might happen to have some brie in the refrigerator. 🙂

  • Reply
    November 24, 2010 at 11:04 pm

    These look delicious! If I hadn’t finished my shopping already, I would totally make them!

  • Reply
    November 24, 2010 at 2:23 pm

    These look beyond delicious.Absolutely beyond!!!

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