In Good FlavorIf you never had the desire to make biscuits, these cheesy and herbaceous Garlic Boursin Biscuits will make you reconsider. They are flaky, tender, and a great accompaniment to any meal.
I don’t eat biscuits regularly, but once in a while, I get a hankering for a flaky and tender one. And when it has cheese, I’m happy! I love Boursin cheese spread. It is garlicky, herbaceous, and is fantastic on and in bread. When I make biscuits from scratch, these biscuits are what I go for (this is not a sponsored post). I’m just a fan of the product and want you to be one as well!
Recipe highlights:
- Combine flour, cornstarch, baking soda, baking powder, and salt.
- Add butter chunks. Use a pastry cutter to work the butter into pea-size chunks.
- Add garlic and herbs cheese. Use two knives to cut into the flour mixture.
- Add buttermilk. Mix until the dough starts to come together.
- Dump onto a parchment paper lined or lightly floured work surface. Work until the dough holds its shape. Pat into a rough rectangle, about 1/2-3/4 inch thick.
- Use a biscuit cutter to cut out biscuits. Repeat flattening out the dough and cutting out biscuits with the scrap dough.
- Place biscuits onto a baking sheet. Brush with buttermilk.
- Bake at 450° F for 12-15 minutes.
- See the recipe card below for detailed instructions.
View the how-to video or save for later with this Pinterest Pin.
While I am no biscuit expert, there are a few tips I have learned and would like to share with you:
Measure accurately:
Let’s start with the importance of measuring the flour accurately. Fluff it with a fork prior to measuring and level off the measuring cup. Excess flour will produce dense, dry biscuits.
Don’t overwork dough:
Avoid overworking the dough. Biscuits should be flaky with light and tender crumbs. Overworked dough will activate the gluten in the flour and create a firm and chewy end product—great for crusty bread but not so great for biscuits.
Keep everything cold:
It is also important to keep the ingredients and tools cold. If you have time, freeze the mixing bowl, pastry cutter, and ingredients for at least 15 minutes before use. Cold butter is key to obtaining perfect biscuits. It creates steam pockets during baking, which produces flaky biscuits with tender crumbs. I go as far as washing my hands with cold water to prevent the dough from warming up as I handle it.
Work on parchment paper:
If the dough is sticky, line the work surface with parchment paper. It reduces stickiness and minimizes the tendency to add too much flour, which has a drying effect. You may opt out of using parchment paper if you wish.
The biscuits are great with any meal—pork, chicken, or beef. I actually enjoy them as a snack. Because of the soft cheese, I prefer to store them in the refrigerator for freshness. They will firm up. To serve, pop the biscuits in the microwave for a few seconds or toaster oven for a few minutes. Adding a pat of butter won’t hurt, either. Then it’s time to enjoy!
Recommended supplies:
These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)
- Baking sheet—these are durable, nonstick, and PFOA-free.
- Parchment paper is helpful in preventing dough from sticking while it’s being worked.
- Pastry brush for brushing biscuits with buttermilk.
- Sturdy silicone spatula for working the batter.
- Use your hands or a pastry cutter to work the butter into the flour mixture.
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Garlic and Herbs Boursin Biscuits
Description
If you never had the desire to make biscuits, these cheesy and herbaceous Garlic Boursin Biscuits will make you reconsider. They are flaky, tender, and a great accompaniment to any meal.
Ingredients
Instructions
- Preheat oven to 450 degrees F.
- Combine flour, cornstarch, baking soda, baking powder, and salt in a mixing bowl. Add butter. Cut through using a pastry cutter until butter is the size of peas. Add Boursin cheese. Use two knives to cut through the cheese and incorporate it into the flour.
- Add buttermilk, stirring with a wooden spoon or rubber spatula, until the dough starts to come together. Turn the dough directly onto a lightly floured work surface or a large piece of parchment paper (the parchment paper reduces stickiness). Work the dough together with cold hands, gathering up crumbs. Add a little flour if the dough is too wet and sticky to work with. Do not overwork the dough. Flatten the dough into a 1/2-3/4-inch thick rectangle and fold it into thirds. Repeat folding into a rectangle and folding into thirds two more times, adding flour to the work surface if needed to prevent sticking.
- Flatten the dough into a 1/2 to 3/4-inch rectangle once again. Cut out biscuits by pushing a lightly dusted 3-inch biscuit cutter straight down the dough and up without twisting. Gather up scraps and flatten them into 1/2 to 3/4-inch thickness. Cut out additional biscuits. Place onto a greased baking sheet, 1-inch apart. Brush the top with some buttermilk.
- Bake for 12-15 or until lightly golden brown. Biscuits will have a nice golden crust straight out of the oven. If you want a softer crust, immediately brush it with butter while hot.
- For freshness, store refrigerated. Microwave for a few seconds to bring to room temp before serving.
- Makes 6 to 8 3-inch biscuits depending on the thickness of your biscuit dough.
Notes:
- Fluff four with a spoon before measuring and level off the measuring cup for accuracy. Excess flour causes dry and dense biscuits.
- To help produce flaky biscuits, freeze the mixing bowl, pastry cutter, and ingredients for at least 15 minutes before use. This step is optional but recommended.
- Wash hands with cold water to prevent dough from warming up while working with it.
- Use a rolling pin if you don’t want to flatten the dough with your hands.
- Place uncooked biscuits touching each other on the baking sheet for softer edges.
- If you don’t have buttermilk, fill a 1-cup measuring cup with milk (minus one tablespoon). Stir in 1 tablespoon vinegar. Allow to sit for 5 minutes. You will need only 3/4 cup for the recipe.
- To reheat, microwave for a few seconds or a few minutes in a toaster oven.
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Ooo, Thao, I was just thinking I should bake some savory biscuits! These look delicious and I'll bet would work with white whole wheat!
Your biscuits look flaky and delicious. I always have a container of Boursin in the fridge…love the idea of using it in the biscuits.
You're my kind of lady, Karen! We should always have Boursin ready and available for emergencies 😉
I don't eat them a ton, but I too get a hankering for fresh biscuits sometimes! Usually when I'm going to have some soup to go with it! 😉 The garlic and herb flavour sounds amazing Thao!!
Yay! You do get what I mean! Regular bread rules, but once in a while a biscuit what just what you need. 🙂
I'm glad this is inspiring you, Inger! I think whole wheat would work out great!!
Biscuits like these are something so very American, so I have not had any until not long ago. But after the first time, I kept making some from time to time, we all love them. Your version sounds delicious!
Thao, these biscuits look wonderful! The Boursin must give them amazing flavor!
This was incredibly an exquisite implementation of your ideas, and if you need Herbal Supplement then come visit us!
Oh yes. I don’t make biscuits often either, but I’d make these!
I frankly love the biscuits that come in the tube, so when I make it from scratch, it’s needs to be biscuits that are readily available.