Brie Brunch Biscuits Two Ways Recipes

EASY BISCUIT APPETIZER WITH BRIE, BLUE CHEESE & CRANBERRIES

Easy Biscuit Appetizer with Brie, Blue Cheese & Cranberries image

Buttery biscuit dough baked with Brie, blue cheese and cranberries makes an enticing holiday appetizer that's ready in next to no time.

Provided by By Tieghan Gerard

Categories Appetizer

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 cup salted butter, melted
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
4 oz Brie cheese, chopped (remove rind if desired)
4 oz blue cheese, crumbled
1 cup dried cranberries
Chopped fresh parsley, if desired

Steps:

Heat oven to 350°F. Spray 8- or 9-inch pie plate with cooking spray.
Pour half of the melted butter into pie plate.
In medium bowl, mix Bisquick™ mix and milk. Add rounded tablespoon-size dollops of batter to pie plate until pie plate is full of biscuit balls and all dough has been used. Drizzle remaining butter over tops of biscuits. Sprinkle Brie, blue cheese and half of the cranberries over tops of biscuits. Press some of the cheese into biscuits.
Place pie plate on cookie sheet. Bake 25 to 30 minutes or until cheese is melted and biscuits are golden. Sprinkle with remaining cranberries and parsley. Serve warm using cocktail forks or toothpicks.

Nutrition Facts : ServingSize 1 Serving

BRIE AND SAUSAGE BRUNCH BAKE

Brie and Sausage Brunch Bake image

I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
1 small onion, chopped
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
1/2 pound Brie cheese, rind removed, cubed
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
8 large eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain., Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts :

CRANBERRY BRIE SHEET PAN BISCUITS

Cranberry Brie Sheet Pan Biscuits image

These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.

Provided by Food Network Kitchen

Time 45m

Yield 24 biscuits

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan
4 cups all-purpose flour, plus more for dusting (see Cook's Note)
4 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
2 1/2 teaspoons fine salt
2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into pieces, plus more for serving
1 1/2 cups buttermilk, plus more for brushing
8 ounces Brie, cut into small pieces
1 cup fresh flat-leaf parsley, finely chopped
1 cup dried cranberries
1/4 cup finely chopped chives
2 tablespoons fresh thyme leaves, chopped
1/4 cup honey

Steps:

Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.

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