PARMESAN BRIE AND SAGE BISCUITS

SAVORY BISCUITS that are great to have on hand

These have been so perfect to have in the house. I’ve eaten one with scrambled eggs for breakfast, sliced one in half to use instead of bread for a sandwich at lunch, or even just a fun side at dinner to make dinner in feel like it has a bread basket like I’m dining out. I love these. They are special.

The brie makes them a little denser than my Parmesan Herb Biscuits and they have a funkier flavor. If you’re a cheeseboard lover, these are the biscuits you absolutely need to try!

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PARMESAN BRIE AND SAGE BISCUITS

Yield: 6 - 8 Biscuits

Author: Michelle Williams

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

• All-Purpose Flour (2 cups. Plus extra for dusting your work surface)
• Baking Powder (1 tablespoon)
• White Sugar (2 teaspoons)
• Salt (1/2 teaspoon)
• Brie (4 ounces, grated. Freeze your brie before grating it makes it so much easier)
• Parmesan (1/2 cup when grated)
• Fresh Sage (2 tablespoon when chopped)
• Frozen Butter (6 tablespoons. should be frozen for at least 10 minutes)
• Whole Milk (3/4 cup)
• Melted Buter (1 tablespoon for brushing over your finished biscuits)

KITCHEN ITEMS

• Large Mixing Bowl
• Wooden Spoon
• Box Grater
• 2 Inch Biscuit Cutter (or round cookie cutter if you don't have one)
• Baking Sheet
• Silpat
• Pastry Brush

Instructions

TO MAKE YOUR BISCUITS

1. Preheat your oven to 450º.
2. In your mixing bowl, use your wooden spoon to combine your flour, baking powder, sugar, salt, parmesan, and sage.
3. Use the largest holes on your box grater to grate your frozen brie into your mixture. Use your wooden spoon to gently fold it in.
4. Use the largest holes on your box grater to grate your frozen butter over your flour mixture. Use your wooden spoon to gently mix it all together. You are looking for a crumbly texture. It won’t all necessarily feel integrated at this point. You will still see some loose flour. Don’t worry, you’ve done everything right!
5. Pour your milk in and continue to mix until all of your liquid is absorbed. DON’T overwork your dough, it will make your biscuits dense. It will look like you have a bunch of chip-like pieces. This is perfect.
6. Use your fingertips, careful not to overwork it, mold your dough into one piece. It doesn’t need to be a ball just stuck together.
7. Lightly dust your work surface. Transfer your dough onto it.
8. Fold your dough in half and press into it with your fingertips until it’s even again. Rotate your dough 90º and then fold it again and use your fingertips to press it until it’s even. Continue to rotate, fold, and press, until you’ve done this process 5 times.
9. Use your fingertips to press your dough down until it is an even 1-inch thickness.
10. Use your biscuit cutter to cut as many biscuits out of your dough as possible. Start from an edge and work your way in. I typically get 4 from my first cut.
11. Pull your scrap dough away from your cut biscuits and form it back into one piece of dough. Try not to overwork it.
12. Transfer your cut biscuits to your Silpat-lined baking sheet.
13. Cut as many biscuits as you can from the dough you’ve reformed. Repeat reforming your scrap dough and cutting biscuits from it until you’ve run out of dough. Your last one may be a little smaller and flatter, it’s ok, it’s still yummy!
14. Bake until you see a golden color on the edges—about 12 minutes.
15. Right after you pull them out of the oven, use your pastry brush to brush your melted butter over the tops of all of your biscuits.

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