A Festive Appetizer: Rosemary and Brie Biscuit Wreath
From Carrie Morey's Hot Little Suppers cookbook
- 2 cups Callie’s Hot Little Biscuit Buttermilk Biscuit Mix
- 6 tablespoons salted butter, divided
- 2 ounces cream cheese
- 3/4 to 1 cup buttermilk
- 4 tablespoons of fresh rosemary
- Callie’s Hot Little Biscuit Raspberry Pepper Jam, for garnish
- Honey, for garnish
- Fresh raspberries, for garnish
- Fresh pomegranate seeds, for garnish
A festive twist on my Biscuit Berry Nests, this Biscuit Wreath is the perfect recipe for all your holiday celebrations! A melding of some of my favorite winter seasonal flavors like pomegranate and rosemary, this dish is a warm hug during the chilly months.
This recipe is great for hosting – full of crowd-pleasing ingredients and easy to enjoy by simply grabbing one of the biscuits and scooping some of the delicious melted brie covered with jam, honey, and berries. Simple with only a handful of ingredients (even less if you use our Buttermilk Biscuit mix!) this recipe is quick to put together and will make your holiday cocktail party or keep your family happy while you prepare Christmas dinner!
Create a circle (the wreath) of tender, fluffy buttermilk biscuits sprinkled with rosemary, and halfway through the baking process, add the brie and bake further until the cheese is gooey. Garnish with raspberry pepper jam, fresh raspberries, rosemary sprigs, pomegranate seeds, and honey!
- Preheat oven to 400ºF.
- Place 2 cups of Biscuit Mix into a large bowl.
- Add 4 tablespoons of salted butter and work it into the. Mix in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
- Make a well in the center of the dough. Add 3/4 cup buttermilk and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining buttermilk.
- Once all ingredients are incorporated, mix 3 tablespoons rosemary into the dough.
- Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
- As you cut the biscuits, place them along the outside edge of a greased cast iron skillet. Use an oven safe bowl placed upside down to keeping the biscuits in place during the first round of baking. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
- Melt the remaining butter and brush onto the biscuits. Sprinkle 1 tablespoon rosemary on top of the biscuits.
- Bake for 15 minutes, remove the center bowl, and replace it with the brie. The top of the wheel of brie should be sliced off to allow for the center to be melted.
- Bake for 10-15 mins more until biscuits are golden brown and brie is gooey.
- Garnish with raspberry pepper jam, fresh raspberries, rosemary, pomegranate seeds, and honey.