Biscuits with cranberries, honey and brie cheese on a baking sheet

Ingredients:

• 4 cups premium flour + extra for work
• 4 tsp baking powder
• 2 teaspoons of sugar
• 3/4 tsp baking soda
• 2.5 tsp fine salt
• 270 g chilled unsalted butter, cut into pieces, plus extra for serving
• 1.5 cups buttermilk or milk, plus extra for greasing
• 220 g Brie cheese, cut into small pieces
• 1 cup fresh parsley, finely chopped
• 1 cup dried cranberries
• 1/4 cup finely chopped green onions
• 2 tablespoons fresh thyme leaves, chopped
• 1/4 cup honey

Preparation:

1. Preheat oven to 230°C. Spray a 45x32 cm baking pan with cooking spray.
2. In a large bowl, combine the flour, baking powder, sugar, baking soda, and 2 teaspoons of salt. Using your fingertips, rub 4 tablespoons of butter into the flour mixture until completely absorbed. Combine the remaining 16 tablespoons of butter with the flour mixture and rub until no pea-sized pieces of butter remain. Stir in the buttermilk with a fork to form a thick dough. Do not overwork the dough.
3. Add the brie, parsley, cranberries, chives, and thyme to the bowl and gently toss with lightly floured hands, folding everything into the dough until fully incorporated.
4. Place the dough on the prepared baking sheet and spread it evenly with lightly floured hands. Using a small knife, carefully score the dough into 24 squares, being careful not to cut into the bottom of the dough. If baking the buns the next day, carefully cover the dough with plastic wrap and refrigerate for 24 hours.
5. Brush the surface of the dough with sour milk. Bake until the buns are lightly browned, 12–14 minutes. Let cool on the baking sheet for 5 minutes, then cut into 24 squares, following the score lines.
6. Meanwhile, combine the honey with the remaining 0.5 teaspoon salt in a small bowl. Drizzle the honey over the warm buns. Serve warm or at room temperature, drizzled with butter, if desired.