Brie and Chive Biscuits

The all-star of biscuits, these little gems are very easy to make and have a stunning flavor. They peal apart like Grands biscuits but the tiny Brie chunks are a delicious surprise.

This makes 16 biscuits, but they went so fast I'd recommend doubling the recipe.

To breeze through this recipe, preheat the oven and then chop, measure, and arrange all of the ingredients ahead of time.
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Brie and Chive Biscuits
*courtesy of Real Simple*

Serves 16

Ingredients:
2 cups all-purpose flour, spooned and leveled, plus more for work surface
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces Brie, cut into 1/2-inch pieces (the smaller the better), including the rind
2 tablespoons chopped fresh chives
3/4 cup buttermilk

Directions:
1. Heat over 375 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

3. Add the butter and, using a pastry blender or your fingers (I highly recommend using your hands for this entire recipe), cut in until crumbly. The flour-butter will be very dry so just make sure all of the butter is broken up and mixed in. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix).

4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape with your hands into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or very small class), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on a prepared baking sheet (I used parchment paper). Bake until golden, 15 to 18 minutes.

Serve warm!