A recipe for light, fluffy Boursin Garlic & Herb Buttermilk Biscuits. These tender pillows of dough are infused with the creamy, savory flavor of Boursin cheese and are irresistible straight from the oven.
I should begin by admitting that I wasn’t always a biscuit fan. I didn’t grow up in a tradition where biscuits were a weekly staple. My childhood encounters with biscuits were mostly the dense, dry versions that came with fast-food buckets—hard little discs that felt heavy and left me reaching for water. I preferred mashed potatoes, which I fondly called “baby food” because anything soft and sauced felt comforting and easy to eat.
It took a long time for me to discover how delightful a truly good biscuit can be. The turning point came a few years ago when I tasted biscuits from a friend who called hers “divine”—light, airy, buttery, and with a tender crumb that seemed to melt. Once I experienced a biscuit made with proper technique and fresh butter, I understood the difference.
Good biscuits start with good butter and careful technique. The ingredient list is simple—flour, baking powder, baking soda, salt, butter, and buttermilk—yet the result is almost magical when the dough is handled correctly. For this version, I fold Boursin Garlic & Herb cheese into the dough so each biscuit becomes a savory, fragrant pocket of flavor. The cheese adds creaminess and herb notes that bake right into the biscuits, elevating them beyond the ordinary.
Boursin Garlic and Herb Buttermilk Biscuits
These biscuits bake up golden and tender with a soft interior and a slightly crisp exterior. The Boursin melts into small pockets throughout the biscuit, and the green onions add a subtle, fresh bite. They are best served warm, right out of the oven. If you ever dismissed biscuits as dry or heavy, this version may well change your mind.
Ingredients
- 2 cups all-purpose flour, plus more for working the dough and cutting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, cold and cut into cubes
- 5 oz Boursin Garlic and Herb cheese, cold and cut into cubes
- 3 tablespoons sliced green onions
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, combine the flour, baking powder, salt, and baking soda. Pulse to blend.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the cubed Boursin and the sliced green onions, pulsing a few more times until evenly distributed throughout the crumbs.
- Add the buttermilk and mix just until combined. Avoid overworking the dough—the mixture should be wet and slightly sticky.
- On a floured surface, turn out the dough and gently pat it to about 1/2 inch thick. Fold the dough over five times, then press it to a uniform 1 inch thickness. There’s no need for a rolling pin; keep the height even for consistent biscuits.
- Flour a 2-inch cutter and cut biscuits, transferring them to the prepared baking sheet about 1/2 to 1 inch apart. Gather scraps and gently re-roll and cut as needed.
- Bake 10 minutes, or until the biscuits are golden and puffed. Serve warm.
Notes
You can reheat leftover biscuits in a 350°F oven for 10–15 minutes to refresh them. For make-ahead convenience, freeze cut biscuits on a sheet of parchment, then store them in a freezer-safe container. Bake from frozen at 450°F for about 15–20 minutes until golden and cooked through.
Adapted from a classic Southern buttermilk biscuit method.
Nutrition (per biscuit)
- Calories: 126 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 20 mg
- Sodium: 209 mg
- Potassium: 103 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 230 IU
- Calcium: 54 mg
- Iron: 1 mg
Serving Suggestions
These Boursin biscuits pair beautifully with soups, stews, and roasted vegetables, or serve them alongside eggs for a savory breakfast. The creamy herb notes also make them a great accompaniment to smoked meats or a fresh green salad. They are best enjoyed warm, so plan to serve them shortly after baking for the most tender texture and best flavor.
If you enjoy baking biscuits and scones, try experimenting with different cheeses and herbs: gruyere and sage, cream cheese with green onion, or pumpkin and cheddar for a seasonal twist. The technique remains the same—cold fat, minimal mixing, and gentle folding—to produce flaky, tender biscuits every time.