Marrying two of my favorite fall flavors, Brie and Cranberry, into a biscuit was too good to skip. The fresh herbs and the drizzle of honey makes these savory biscuits a must for a special fall meal or Thanksgiving dinner. They are especially good warm from the oven. Even my grandsons liked them…but who doesn’t love a biscuit with honey!

Cranberry Brie Sheetpan Biscuits

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

DIRECTIONS:

1. Preheat the oven to 450 degrees F. Spray an 18-by-13-inch half sheet pan with nonstick cooking spray.
2. 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.)
3. 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.
4. Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the prepared 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.)
5. 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.
6. 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.

Recipe from Food Network