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{This post is sponsored by Bob’s Red Mill!}

There is really nothing better than a buttery biscuit…

Blueberry Brie Cornbread Biscuits with Honey Butter | @hbharvest

Unless of course, that buttery biscuit is stuffed with blueberries and brie. Yup, I’m going there, and it’s going to be delicious!

Here’s the deal, I’ve had these summery biscuits in my back pocket for far too long now. I have been waiting for just the right time to share them with you, and well, the time is now! PLUS, I heard that July is blueberry month! So fun! Maybe I should be making blueberry ice cream, blueberry pies and basically all things blueberry?!? Hmm, I better put on my thinking cap!

OK, so getting right down to it today, because it’s Sunday and I have some serious prep work to do for a big shoot that I have this week. Be sure to follow along on snapchat (username: hbharvest) as I plan to do lots of behind the scenes sharing! It’s going to be fun!

Blueberry Brie Cornbread Biscuits with Honey Butter | @hbharvest

Anyway, these Blueberry Brie Cornbread Biscuits! They are everything EVERYTHING, but that’s pretty obvious isn’t it? I mean, what biscuit loaded with blueberries and brie, then slathered with honey butter wouldn’t be good? How perfect are these for a Sunday brunch? Yes, do that!

The best part about these biscuits is how quick and easy they come together. All you need is flour, cornmeal, butter, buttermilk, blueberries and brie… super simple. For ample flavor and texture, be sure to use Bob’s Red Mill Organic All Purpose Flour and Fine Grind Cornmeal. Bob’s leaves the germ and bran in, making their cornbread tastier and more nutritious. Plus, it’s 100% Stone Ground which means more naturally delicious corn flavor. Oh, and that honey butter? Well, that’s just like icing on a cake… definitely a MUST!!

Blueberry Brie Cornbread Biscuits with Honey Butter | @hbharvestBlueberry Brie Cornbread Biscuits with Honey Butter | @hbharvest

So what do you guys say? Sunday Biscuits… yep, I totally agree! 🙂

Blueberry Brie Cornbread Biscuits with Honey Butter | @hbharvest

Blueberry Brie Cornbread Biscuits with Honey Butter.

Prep Time 10 minutes
Cook Time 25 minutes
Refrigerate 20 minutes
Total Time 55 minutes
Servings: 10 Biscuits
Calories Per Serving: 229 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 1/2 cups Bob's Red Mill all-purpose flour
  • 1 1/2 cups Bob's Red Mill finely ground cornmeal
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter cut into small cubes
  • 1 1/3 cups buttermilk + more for brushing
  • 1 cup fresh or frozen blueberries
  • 6 ounces brie rind on + cubed

Honey Butter


  • Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in the buttermilk and stir with a spoon until just combined, being careful not to overmix. Use your hands if needed to bring the dough together. Fold in the blueberries and Brie. Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Try and push any cubes of Brie into the center of the dough. Brush with buttermilk. Place in the prepared baking sheet and place in the fridge for 20 minutes to chill.
  • Preheat oven to 425 degrees F.
  • Bake for 20-25 minutes or until light golden brown. Serve warm with honey butter (see below).

Honey Butter

  • Combine the butter and honey in a small bowl. Brush over the warm biscuits.
View Recipe Comments

Blueberry Brie Cornbread Biscuits with Honey Butter | @hbharvest

PS. the Brie may seem excessive, but trust me, it’s only all things incredible. Happy Sunday!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }

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  1. 3 stars
    This recipe didn’t work for me. I think it would be better as a savory biscuit. Maybe if there was some sugar/sweetener in the dough it might work better. To make a savory version, instead of blueberries and Brie, I’d use cheddar and bacon.
    I made the recipe exactly, but this made almost 20 biscuits, not 10. I used a 1/4 cup to measure out just like the recipe states. Maybe a 1/2 cup measuring cup would yield 10.

    1. Hi Anne,
      Thanks for giving the recipe a try and sharing your feedback, this is intended to be a savory biscuit:) Please let me know if there is anything that I can do! xx

    1. Hey Amanda! I am sure frozen raspberries will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  2. I found the dough to be quite wet and wasn’t able to get much (if any) of a rise from them. Used fresh baking powder etc., I wonder if the ratio of corn meal to flour with this amount of liquid (from the buttermilk) might be the problem with the rise. Other cornmeal biscuit recipes have quite a small ratio of cornmeal (30-40%) and a lower buttermilk amount as well, has anyone else had trouble with it being a wet dough?

    1. Hey Kelcy! If your dough is wet, I recommend adding an addition 1/4 cup 1/2 cup of flour. That should fix it for you. Please let me know if you have any other questions. Thanks so much! xTieghan

  3. I am obsessed with your blog! Absolutely love it- I’ve made many of your recipes now (just the falafel melts the other night with the addictive basil tahini sauce). These look amazing! But I want to serve them with something, any suggestions for a main-ish sized dish that they would pair nicely with? Thanks! 🙂

    1. Awe!! Thank you!! I’d serve these with fried chicken or some kind of meat! Kind of go the southern route!! Or for veg option, maybe a big salad? I have tons of salads! 🙂 Let me know if you have more questions.