Pioneer Woman Brunch Charcuterie Board

Pioneer Woman brunch charcuterie board is a build-your-own spread with warm buttermilk biscuits, crispy bacon and country ham that comes together in 30 minutes. It's an easy brunch party idea for Mother's Day, Easter or spring get-togethers, and it's a no-cook way to feed a crowd of 10 to 12.

Group each meat and cheese in its own spot and keep the sweet bowls on one side and the savory ones on the other. Mixed together, the board turns into a jumble where nobody can find what they want.

Putting out jammy eggs, pimento cheese and grainy mustard next to the usual jams and butter turns plain biscuits into full breakfast sandwiches. A bowl of whipped cream cheese topped with fresh herbs also gives guests a savory spread you won't find on most boards.

Pioneer Woman Brunch Charcuterie Board

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking timeminutes

Calories

835

kcal

Warm, flaky biscuits sit beside crisp bacon, salty ham, creamy cheeses and bright fresh fruit. Everyone builds their own plate, switching between sweet jam and tangy mustard as they go.

Ingredients

• 12 buttermilk biscuits
  

• 6 jammy or hard-boiled eggs, peeled and halved
  

• 6 oz. sliced country ham, fried according to package directions
  

• 6 slices cooked bacon, cut in half
  

• 4 oz. brie
  

• 3 slices sharp cheddar cheese, cut in quarters
  

• 1 c. pimento cheese
  

• 4 oz. whipped cream cheese
  

• 1/4 c. apricot jam
  

• 1/4 c. raspberry jam
  

• 1/4 c. salted butter, at room temperature
  

• 2 tbsp. country dijon mustard (grainy)
  

• 2 tbsp. honey
  

• 2 tbsp. chopped fresh parsley and/or chives
  

• 1 c. sliced strawberries
  

• 2 campari tomatoes, sliced
  

Directions

• Pile the biscuits: Pile 12 buttermilk biscuits on a 12-by-18-inch board or sheet tray. Then space out the bowls for the butter, cream cheese, jams and honey around them.
• Arrange meats and cheeses: Place 6 halved eggs, 6 oz. fried country ham, 6 halved slices of cooked bacon, 4 oz. brie and 3 quartered slices of cheddar evenly around the board. Keep each type of meat and cheese grouped together so guests can find what they want.
• Fill the bowls: Fill the bowls with 1 cup pimento cheese, 4 oz. whipped cream cheese, 1/4 cup apricot jam, 1/4 cup raspberry jam and 1/4 cup room temperature salted butter. Add 2 tablespoons country dijon mustard, 2 tablespoons honey and 2 tablespoons chopped parsley or chives to their own bowls, then shuffle them into a sweet side and a savory side.
• Fill the gaps: Tuck 1 cup sliced strawberries and 2 sliced campari tomatoes into any empty spaces on the board. Serve it right away, while the biscuits are still soft.

Tools for this recipe

• Nordic Ware half sheet pan, Sweese 8-ounce porcelain ramekins, set of 6, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned biscuits for this brunch board?

Yes, canned biscuits are a great shortcut when you're short on time. Bake them according to the package, then pile them on the board while they're still warm.

How far ahead can I prep a brunch charcuterie board?

You can boil the eggs, cook the bacon and ham, and slice the cheeses a day ahead and chill them. Wait to slice the tomatoes and strawberries and to set out the biscuits until just before serving, so everything stays fresh.

What can I swap for the country ham or bacon?

Cooked sausage patties make a hearty swap and work well inside a biscuit. Classic salami or prosciutto also fit if you'd like a more traditional charcuterie feel.

Do I need a big wooden board?

No, a rimmed sheet tray or a couple of smaller platters work just as well. Several smaller boards also make a nice layered grazing table for a bigger crowd.

What's the most common mistake when building this board?

Letting everything touch and blend together is the biggest one, since the sweet and savory items then get muddled. Keep each meat, cheese and spread in its own spot, and add the biscuits last so they stay warm.