We’re officially at the 2 week mark: meaning exactly 2 weeks
from today is Thanksgiving, already (can you believe it?). If you’re doing the
cooking this year that means you’re already getting revving up; stocking up
supplies, taking final head counts, and looking for any last minute add-ons. I’m
going to add a new recipe idea here and there to see if we can’t help inspire
and entice you to steal the show with a new flavor or two. Today I found a
fabulous new take on traditional dinner rolls: Brie and Chive biscuits.
Line a baking sheet with parchment paper and preheat your
oven to 375 degrees. Combine all of your dry ingredients in a bowl and stir
until blended. Add in your butter and using a pastry blender cut until your
mixture gets crumbly. Add in your brie pieces and chives, and then toss to
combine. Add in your buttermilk and stir until absorbed (don’t over mix).
Lightly flour your work surface and transfer your dough
to it. Knead it gently a few times to bring it together. Gently spread out your
dough until it’s about 1 inch thick. Use a floured 2 inch cookie cutter or small glass
to cut out 16 biscuits (reshaping your scrap dough and re-flouring as needed). Place
on your baking sheet and bake until golden brown, about 15 to 18 minutes.