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{This post is sponsored by Bob’s Red Mill!}
There is really nothing better than a buttery biscuit…
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!
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!!
So what do you guys say? Sunday Biscuits… yep, I totally agree! 🙂
Blueberry Brie Cornbread Biscuits with Honey Butter.
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.
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.
PS. the Brie may seem excessive, but trust me, it’s only all things incredible. Happy Sunday!
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