Why You’ll Love This Recipe

I love this recipe because it comes together in under 30 minutes and uses simple ingredients I often already have on hand. The skillet presentation makes it look impressive, while the flavors—sweet, tart, savory, buttery, and cheesy—come together beautifully. It’s also a great way for me to use leftover cranberry sauce after a holiday meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (12.3-oz) round brie cheese, at room temperature
1/4 cup cranberry sauce
1/4 cup shredded white cheddar
1 sprig rosemary
Freshly cracked black pepper
Drizzle of honey for garnish

For the biscuits
1 (16.3-oz.) can refrigerated biscuits
2 Tbsp butter, melted
1 Tbsp freshly chopped parsley
Kosher salt
Freshly ground black pepper

Directions

1. I preheat the oven to 375°F. I cut each biscuit in half and roll the pieces into small balls.

2. In a small bowl, I mix the melted butter and parsley. I arrange the biscuit balls in a ring around the edge of a medium oven-safe skillet and brush them generously with the butter mixture. I season the tops with salt and pepper.

3. I place the round of brie in the center and use a paring knife to remove the top rind. I bake for 8–10 minutes, until the brie is soft and melty.

4. I add the cranberry sauce and shredded white cheddar to the melted brie, folding gently to combine. I smooth the mixture into an even layer and top it with the rosemary sprig. I return the skillet to the oven and bake for another 5–7 minutes to melt the cheddar.

5. I drizzle with honey and serve the dip hot, letting everyone pull off the biscuits and scoop into the melty brie mixture.

Servings and Timing

This recipe serves 6.
Prep time: 5 minutes
Total time: 20 minutes

Variations

• I add a pinch of orange zest to the cranberry sauce for extra brightness.

• I use raspberry or fig jam when I don’t have cranberry sauce.

• I sprinkle toasted pecans or walnuts over the top for crunch.

• I replace white cheddar with gouda, fontina, or gruyère for a different flavor profile.

• I brush the biscuits with garlic butter for a savory twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the dip in the skillet in a 325°F oven until the cheese is melty again and the biscuits crisp slightly. I avoid microwaving because it softens the biscuits.

FAQs

Can I use canned jellied cranberry sauce?

I prefer whole-berry cranberry sauce because it gives better texture and flavor.

Can I prepare this ahead of time?

Yes, I assemble the skillet up to the point of baking and refrigerate it. I bake it just before serving.

Do I have to remove the top rind from the brie?

I remove it so the cheese melts smoothly into the dip, but it’s optional.

Can I use homemade biscuits?

Absolutely—homemade dough works beautifully.

Can I make this without a cast-iron skillet?

Yes, I use any oven-safe dish or a round cake pan.

Why did my biscuits bake unevenly?

I make sure they’re spaced evenly and not pressed tightly together.

Can I add nuts directly into the brie mixture?

Yes, chopped pecans or walnuts mix in wonderfully.

Can I use low-fat brie?

I can, but full-fat brie melts more smoothly.

Can I serve this without biscuits?

Yes, I serve it with baguette slices, crackers, or sliced apples.

How do I know when the brie is fully melted?

I gently press the center with a spoon—if it’s soft and collapses slightly, it’s ready.

Conclusion

I love how this cranberry brie biscuit dip delivers all the holiday flavors I crave in one warm, gooey, shareable skillet. With buttery biscuits, melty cheese, sweet-tart cranberry, and a drizzle of honey, it’s always a crowd-pleasing appetizer that disappears fast.