CRANBERRY BRIE SHEET PAN BISCUITS

Cranberry Brie Sheet Pan Biscuits image

These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.

Provided by Food Network Kitchen

Time 45m

Yield 24 biscuits

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan
4 cups all-purpose flour, plus more for dusting (see Cook's Note)
4 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
2 1/2 teaspoons fine salt
2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into pieces, plus more for serving
1 1/2 cups buttermilk, plus more for brushing
8 ounces Brie, cut into small pieces
1 cup fresh flat-leaf parsley, finely chopped
1 cup dried cranberries
1/4 cup finely chopped chives
2 tablespoons fresh thyme leaves, chopped
1/4 cup honey

Steps:

Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.