Garlic and Herbs Boursin Biscuits

In Good Flavor
by In Good Flavor
8 Biscuits
25 min

I’m a huge fan of Boursin Garlic & Fine Herbs cheese. I love to include it in my recipes. And in biscuits, it makes them extra garlicky, herbaceous, and cheesy.


These biscuits are tender, flaky, and not hard to make...even for a beginner. If you follow a few basic rules, you will have success. Keep the 3 main things listed below in mind and you will have flaky, scrumptious biscuits:


  1. Measure flour correctly—fluff with a fork before measuring. Level the measuring cup without packing down the flour. Excess flour will dry out biscuits.
  2. Use cold butter and equipment. Cold chunks of butter in the dough create steam pockets, which produces flaky layers. Chilling the mixing bowl and pastry cutter is recommended. It’s an added step to ensure the butter stays cold. I even run my hands under cold water, but that’s a little much...you don’t have to!
  3. Mix the dough only until it comes together. Overworking the flour creates gluten, which make tough, dense biscuits.


I won’t lie; I enjoy the biscuits from the tubes found in the refrigerator section of the grocery store. But homemade biscuits is a nice treat for Sunday supper or for company. These Boursin biscuits are great with any meal—pork, chicken, or beef. You can also enjoy them as a snack. They are so tasty!


Additional images including step-by-step images are on In Good Flavor.

Garlic and Herbs Boursin Biscuits
Recipe details
  • 8  Biscuits
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
  • 2 cups all-purpose flour, minus 2 tablespoons
  • 2 tablespoons cornstarch
  • 1/2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 3/4 teaspoons salt
  • 6 tablespoons cold butter, cut into cubes
  • 1/3 cup Boursin Garlic & Fine Herbs Cheese
  • 3/4 cup buttermilk
  • extra flour for dusting work surface
  • parchment for working dough, optional
Instructions
Preheat oven to 450 degrees F.
Combine flour, corn starch, 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 cheese to incorporate it into the flour.
Add buttermilk, stirring with a wooden spoon or rubber spatula until dough starts to come together. Turn dough directly onto a lightly floured work surface or onto a large piece of parchment paper (the parchment paper reduces stickiness). Work dough together with cold hands, gathering up crumbs. Add a little flour if dough is too wet and sticky to work with. Do not overwork the dough. Flatten dough into a 1/2-3/4-inch thick rectangle and fold it into thirds. Repeat folding into a rectangle and folding into thirds 2 more times, adding flour to the work surface if needed to prevent sticking.
Flatten dough into 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 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 softer crush, immediately brush it with butter while hot.
For freshness, store refrigerated. Microwave 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.
Tips
  • Fluff four with a spoon prior to measuring and level off measuring cup for accuracy. Excess flour causes dry and dense biscuits. 
  • Freeze ingredients, mixing bowl, and biscuits in for 15 minutes prior to use helps produce flaky biscuits. This step is optional but recommended.
  • Wash hands with cold water to prevent dough from warming up while working with it.
  • If you don’t want to flatten the dough with your hands, use a rolling in.
  • For softer edges, place uncooked biscuits touching each other on the baking sheet.
  • 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 a few seconds or a few minutes in a toaster oven.
In Good Flavor
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