A New Twist on Dinner Rolls/Biscuits

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.

You’ll need:

• 2 cups of all-purpose flour, plus more for surface work
• 2 teaspoons of baking powder
• ¼ teaspoon of baking soda
• ¾ teaspoon of kosher salt
• ¾ cup of buttermilk (you can make your own by combining a cup of whole milk or heavy cream with 1 tablespoon of lemon juice or vinegar. Stir them together, let sit for 5-10 minutes, and you’re good to go.)
• 6 ounces of brie, cut up into ½ inch pieces, including the rind
• 6 teaspoons of cold butter, cut up into small pieces
• 2 tablespoons of fresh, chopped chives

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.