Ingredients
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2 cups All-Purpose Flour
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3 tsp Baking Powder
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1/2 tsp Salt
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3 Tbsp Sugar
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3 Tbsp (cold) Unsalted Butter
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8 oz (226g) Brie
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11/2 cups (whole) Walnutsor about 1/2 cup chopped
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1 cup Dried Cranberries
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1 cup Buttermilk
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1 Egg White
Directions
Steps
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1
Done
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Preheat your oven to 450°F / 232°C. Grease a muffin/cupcake pan, or place parchment paper on a baking sheet. Put the cheese in the freezer for a few minutes while preparing the biscuit dough. Tip: you can also use a food processor for all of these steps, or a large bowl. |
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2
Done
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Dice the cranberries and chop the walnuts. Set asside. |
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3
Done
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Make the Self-Rising FlourIf you already have self-rising flour, skip this step and omit the extra salt and the baking powder. If you are using all-purpose flour, in a large bowl, mix the flour with the salt and baking powder. |
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4
Done
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Make the Biscuit DoughAdd the sugar to the flour mixture. Cut the cold butter into cubes and work them into the mixtur, pinching with your fingers, or using a pastry dough cutter or a food processor. add the chopped cranberries and walnuts and mix. Remove the brie cheese from the freezer. Cut off the rind and disgard. Cut the brie into small cubes and add to the biscuit dough. Slowly add the buttermilk in 1/4 cup increments while stirring inbetween. |
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5
Done
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Bake the BiscuitsEither using a cookie scooper, icecream scooper, or a spoon, drop the biscuit dough into the greased muffin tin or on the lined baking sheet. Brush with egg wash (or melted butter). (Egg wash = 1 egg white mixed with 2 tsp cold water). Bake for 8-10 minutes until lightly golden brown. (Serve with heavy cream, whipped cream, marcapone, jam, or butter.) |
