Herb and Brie Biscuits

Herb and Brie biscuits are a great addition to any meal.  I made these biscuits with the herb chicken I made last night.  The biscuits will re-heat well too for a turkey or ham sandwich the next day.  The brie in this recipe replaces some of the butter that would normally be in this recipe.  This recipe was inspired by the King Arthur herb and brie biscuit recipe but I changed about 1/2 the ingredients to make the recipe my own. Make sure you don't over cook these biscuits or they will be come hard or burt on the bottom.

Herb and Brie Biscuits:
Pre-heat Oven:  475 degrees
Makes:  16 biscuits

1 1/2 cups King Arthur bread flour
2 cups King Arthur Whole Wheat White flour
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary sprigs
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
4 ounces of brie cheese, cut into small pieces
1 3/4 cup 1% buttermilk

Rinse the herbs under cold water and remove the stems.  Cut the herbs into small pieces on a cutting board.  In a large bowl, mix together the flours, thyme leaves, rosemary leaves, baking powder and salt. Cut the cold butter and brie into small pieces.  With a pastry knife or pastry fork cut the butter and cheese into the flour.  The mixture should look like coarse crumbs.  Add the buttermilk until just the biscuit dough comes together.  Don't over mix or you will have tough biscuits.  Transfer the dough to a floured surface and roll out dough until it is 3/4" thick.  Cut the biscuit dough with a round cutter.  The dough should yield 16 biscuits.  Place the biscuits on a parchment lined cookie sheet.

Topping:
1 egg yolk
1 Tablespoon milk

Mix the egg yolk and milk together in a small bowl.  Brush the egg topping on top of the biscuits with a pastry brush.  Bake the biscuits in a 475 degree oven for 12-15 minutes or until golden brown on top.  Make sure the biscuits are in the middle rack in the oven or they will burn.  Watch the biscuits carefully the last few minutes they are cooking so you do not over cook them.

Rolling And Cutting Out The Biscuit Dough

Brushing On The Egg Topping With A Pastry Brush

Herb and Brie Biscuits