A recipe for light and fluffy Boursin Garlic & Herb Buttermilk Biscuits. These tender pillows of dough are infused with delicious creaminess that is Boursin Cheese. They are irresistible fresh out of the oven!
6tablespoonsunsalted buttercold and cut into cubes
5ozBoursin Garlic and Herb cheesecold and cut into cubes
3tablespoonssliced green onions
Preheat the oven to 450° F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, mix together the flour, baking powder, salt and baking soda until blended. Add the butter, and pulse until you have coarse crumbs. Add the Boursin cheese and green onions, and pulse a few more times until it is mixed into the crumbs. Add the buttermilk and mix until it just combined, making sure not to overwork the dough. The dough should be rather wet and sticky.
On a floured working surface, dump out the dough and gently pat it until it is about 1/2 inch thick. Fold the dough over 5 times, then gently press the dough until it is 1 inch thick. There is no need to use a rolling pin, but try to make sure the dough is a uniform height.
Flour a 2 inch cutter and cut the biscuits out and transfer to the baking sheet, placing them about 1/2 to 1 inch apart. Take any scraps of dough and gently form and cut the biscuits again.
Bake for about 10 minutes, or until the biscuits are golden and fluffy. Enjoy as soon as possible out of the oven.
If you happen to have leftovers, biscuits can be reheated in a 350° F oven for about 10-15 minutes.You can also prepare the biscuits in advance, place the cut biscuits in a freezer safe container on a sheet of parchment paper, until ready to bake. Then bake at 450° F for about 15-20 minutes.Adapted from Southern Buttermilk Biscuits, Food.com.