Brie Brunch Biscuits (Two Ways)

Name: Brie Brunch Biscuits (Two Ways)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 can(s) refrigerated jumbo flaky biscuits (or may use regular size biscuits); 1 small wheel of Brie or Camembert cheese (8 oz.); 1 jar(s) raspberry or strawberry jam and/or pepper jelly

By Teresa G
@GrannyGravymaker

These are my "special" biscuits for special occasions. They're buttery, flaky biscuits, filled with melted Brie or Camembert cheese and sweet berry jam or pepper jelly. They're perfect for brunch or breakfast for holiday guests because they're so quick and easy to prepare (and so delicious!). At Christmas, they look pretty when served on a tray, alternating red raspberry or strawberry and the emerald green pepper jelly. You'll get rave reviews. Be sure to set one aside, for yourself, because they'll disappear quickly!

Blue Ribbon Recipe

Filled with warm savory Brie and perfectly sweet jam, these biscuits are divine. Our favorite was the pepper jelly, but use whatever jam or jelly your family likes. Alternating red jam and green pepper jelly make for a beautiful presentation. Great for Christmas breakfast or a snack to hold everyone over until dinner. These are so good, though, you'll be making them year around.

Tip: After cutting the round top off, smash the inside of the biscuit down a little to make room for the cheese. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

22 Comments

Serves:

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 can(s)

refrigerated jumbo flaky biscuits (or may use regular size biscuits)
1 small

wheel of Brie or Camembert cheese (8 oz.)
1 jar(s)

raspberry or strawberry jam and/or pepper jelly
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How to Make Brie Brunch Biscuits (Two Ways)

Step-by-Step

NOTE: Cooking time is in 2 stages, baking biscuits and then reheating.
Bake biscuits per instructions on can, When done, remove from oven and set aside.
Leave oven on and set for 400ºF.
Remove cheese from packaging. Cut cheese into 8 equal wedges. Do not remove rind.
Using a small, serrated knife, cut around the top center of each biscuit (you're making mini bread bowl). Carefully remove the cut-out centers and reserve (I place right them beside their own biscuit).
For each biscuit, cut one of the 8 wedges of cheese in half. Place cheese inside the hollowed biscuit, rind facing out. (If using smaller biscuits, use less cheese and jam.)
Top each with a tablespoon of jam or jelly of your choice. You may place tops back on biscuits before heating or leave them on the same sheet pan as the biscuits; your choice.
Return to oven. Bake at 400ºF for 6 to 7 minutes, until cheese is melty and biscuit tops are nicely browned.
Serve hot or warm.