Blueberry Brie Cornbread Biscuits
Ingredients
The biscuits
-
1½
cups
Bob's Red Mill all-purpose flour
-
1½
cups
Bob's Red Mill finely ground cornmeal
-
1½
tablespoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1½
sticks
cold unsalted butter, cut into small cubes
-
1⅓
cups
buttermilk, plus more for brushing
-
1
cup
fresh or frozen blueberries
-
6
ounces
Brie, rind on and cubed
Honey Butter
-
¼
cup
honey
-
4
tablespoons
salted butter, at room temperature
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and salt.
- Add the cold butter and mix until coarse crumbles form.
- Stir in the buttermilk until just combined, then fold in the blueberries and Brie.
- Drop batter onto the baking sheet using a ¼ cup measure or shape into rounds with a biscuit cutter.
- Brush the tops with buttermilk and chill in the fridge for 20 minutes.
- Bake for 20-25 minutes until golden brown.
- For the honey butter, combine honey and butter in a small bowl and brush over warm biscuits before serving.
Nutrition Facts (estimated)
Servings
10 biscuits
Calories
229
Total fat
10g
Total carbohydrates
32g
Total protein
4g
Sodium
300mg
Cholesterol
30mg
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