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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: 434 kcal

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

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Ingredients

  • 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

  • 1/4 cup honey
  • 4 tablespoons salted butter at room temperature

Instructions

  • 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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Comments

    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

  1. 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

  2. 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.

  3. I’ve been following your tips for some time now and I’m pointing out your blog for my friends. Cookies are always a good order at snack time. Really like

  4. I made these yesterday and they taste AMAZING! With honey drizzled on top, my husband and I could not. stop. eating them! 🙂 You’re right too that I was a little skeptical about the brie being overpowering, but I think I may actually add more next time! Thanks for posting. This is going in my regular brunch rotation 🙂

  5. I need these biscuits in my life! I mean brie, blueberries, honey… what could be better?!

  6. O.M.G….these are EVERYTHING!! Sorry for all the caps, but wowza! Forget Sunday biscuits, how about every day biscuits?!!

  7. Looks so tasty.
    I see these pictures and I want one right now hot out of the oven.
    I need a Jetsons kitchen–push a button and your biscuit pops out.

  8. I’m rethinking my ‘cleanse diet day’ today…these look too good – the pics are very enticing:))

  9. Oh my gosh! I love that you added Brie and blueberries to this cornbread! I can just imagine the flavors in every bite. And that honey butter! I love honey butter on almost any baked goods. Can’t wait to try these!

  10. Hey there! I’ve only been following you for a month or so but have made three of your recipes and they are fabulous! I made these this morning because I just harvested my first cup of blueberriesfrom the bushes in my yard. They were delicious! I used whole wheat flour though. And, bummer, they didn’t rise much (if at all). I flattened the dough and used a biscuit cutter. Do you think it was the flour (it was fresh milled this morning) or did I overmix? Or maybe they aren’t supposed to rise much? Woukd love to trouble shoot if you have thoughts. The flavor was incredible!

    1. Hey Renee! So happy you are enjoying my recipes, that is awesome!! Soo, it could have something to do with the whole wheat flour, but I have made biscuits using whole with success before. Is you baking powder fresh? Sometimes that can plan into affect at well. Hope I can help you solve the issue! Thanks!

  11. Even though it’s been incredibly hot and humid here looks like I’ll be turning on the oven for these! I’ve got lots of fresh herbs growing right now so I think I will add some lemon thyme or basil in the mix as well. Glad you decided to finally share this recipe, Tieghan!

  12. These biscuits look so delicious! Oh topped with honey butter – they must taste amazing!

  13. Teighann I love your recipes so much! The combinations are so beautiful and poetic, even! I also love your photography style as well. I just wanted to stop and tell you that I’ve really enjoyed following you as I’ve started a food blog recently myself so understand a little about all that it takes to pull it off. You are amazing! To me it seems like this quality of stuff would come from a whole team of professionals- the props, the photography, the recipes.. How do you do it?? ?????

    1. Hey Becky!! Thank you so much for these beyond kind words, I am so flattered!! I totally have help, so don’t think it is just me!! 🙂 Let me know if you ever have questions, thanks again! Tieghan! 🙂