Crack Biscuits with Brie and Rosemary

Who doesn’t love a good old fashioned buttermilk biscuit? Would you believe me if I told you it’s possible to make biscuits even more incredible? It is! These biscuits combine some of my favorite flavors of the season. What’s more, they are the perfect vessel for Thanksgiving leftovers sandwiches the day after Thanksgiving. Yum!

Active Time: 15 minutes | Cooking Time: 20 minutes
Difficulty Level: Intermediate
Serves: 12


  • 2 cups all-purpose flour, plus additional flour for kneading on the work surface
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 6 tbsp cold, unsalted butter, cubed (keep it in the refrigerator until you’re ready to use it)
  • 6 oz brie, cut into small cubes
  • 2 tbsp fresh rosemary, chopped
  • 3/4 cup buttermilk


Heat the oven to 375 degrees. Line a baking sheet with a silicon baking mat or

In a large bowl, whisk together the dry ingredients. Cut the butter into to the flour mixture until crumbly. Fold in the brie and rosemary until evenly incorporated. Pour the buttermilk over the flour mixture and stir gently until just moistened.

Turn the dough out onto a lightly floured service. Fold the dough over itself and knead gently until the dough comes together. Using a rolling pin, roll out the dough into a disk 1 inch thick. Cut the biscuits using a 3-inch round cookie cutter or glass. Re-flour and re-shape the dough scraps until it has all been used.

Transfer the biscuits to the prepared baking sheet and bake about 16-18 minutes, or until the biscuits are golden brown.

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