Brie and Chive Buttermilk Biscuits

These biscuits are phenomenal, and the finished product doesn’t at all overwhelm you with the strong taste of cheese. After baking, the chunks of cheese vanish away completely, leaving only a smooth, creamy textured biscuit, with hits of flavor coming from the bits of rind that you mixed into the dough. These biscuits can be baked with parchment on a sheet pan as described below, or, for a greater ratio of crusty-outside-to-soft-inside, can also be dropped into an oiled muffin tray.

Brie and Chive Buttermilk Biscuits
Adapted from a recipe in Real Simple


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold, unsalted butter, cut into small bits
  • 6 ounces Brie, cut into 1/2 inch pieces, including rind
  • 2 tablespoons chopped chives
  • 3/4 cup buttermilk


Heat oven to 375. In a large bowl, combine flour, baking powder, salt, and baking soda. Add the butter, and incorporate into flour using your fingers, breaking it into smaller and smaller bits. Add the Brie and chives, and toss. Add buttermilk and stir until moist dough forms.

Knead dough on a floured work surface, and shape into disc, about 1/2 inch thick. Using a cookie cutter, small glass, or knife, cut 16 two-inch circles in dough, re-kneading and flouring as needed. Bake on parchment-lined baking sheet until golden, 15-20 minutes.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


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