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Boursin Biscuits

Vegetarian

These eight ingredient made from scratch Boursin biscuits are the perfect combination of fluff and crunch. Whether doused in gravy or served as a side, these garlicky herby buttermilk biscuits are sure to be a hit. Naturally vegetarian.

Close up of cooked biscuits on a sheet pan.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What’s to love about this recipe?

  • The texture! Just like my jalapeno cheddar drop biscuits, the exterior of these biscuits is delectably crunchy while the interior is fluffy and pillowy soft; the perfect combination, in my opinion.
  • The simplicity! While I realize the temptation to buy premade biscuits is real, making them from scratch is super simple and well worth the little bit of effort required. You can prep, bake, and be ready to serve these babies and in under than 30-minutes.
  • The flavor! Packed full of butter, buttermilk, and Boursin cheese these biscuits are brimming with enticing fats. On top of that, the Boursin cheese and chives add garlicky herby notes taking these biscuits to a whole ‘nother level flavorwise.
Boursin biscuit on a plate with honey.

Ingredients (+ notes & substitutions)

Ingredients for Boursin biscuits (see recipe notes).
  • All-purpose flour
  • Fresh chives: Although the Boursin already contains them, I like to add some additional chives. If you don’t have any fresh chives or simply don’t feel like messing with it, then feel free to skip this addition.
  • Baking powder: For leavening.
  • Baking soda: Also for leavening.
  • Kosher salt
  • Boursin cheese: Boursin comes in several different flavors. For this recipe, I opted for the garlic and fine herbs variety. I think the shallot and chive Boursin would be just as good, however.
  • Butter: The butter should be nice and cold. In fact, I recommend putting it in the freezer for about 10-15 minutes prior to use. You are welcome to use either salted or unsalted butter. I used salted butter and did not find the biscuits to be too salty for my taste – I am a salt lover, however. If you are concerned the biscuits may be overly salty, I would opt for unsalted butter. Alternately, you could use salted butter and leave out the added kosher salt. The choice is yours!
  • Buttermilk: Make sure it’s cold!

How do you make Boursin biscuits? (+ tips)

  1. Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, chives, baking powder, baking soda, and salt.
Combined dry ingredients in a bowl with a whisk.

3. Crumble the Boursin into the bowl then use a cheese grater and grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4″ inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly. **Remember the butter should be very cold. As the butter melts in the oven steam is released lifting the dough and creating the nice fluffy layers we all love.

Two stages of dough.

4. Add the buttermilk and use a rubber spatula to mix until just combined – it will still be a little bit crumbly and dry.

Dough in a bowl.

5. Transfer the dough to a lightly floured surface and knead until the dough comes together. If it is too crumbly, you may add one tablespoon of buttermilk at a time until it comes together.

6. Use your hands to flatten the dough out to 1″-inch thick.

7. Use a lightly floured biscuit cutter to cut out ten biscuits. Transfer them to the baking sheet approximately 1/2″ apart. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter – mine is approximately three inches in diameter.

Rolled out dough with cut out biscuits.

8. Bake for 12 to 15 minutes until the edges begin to brown. Serve warm.

How to store

Refrigerate in an airtight container or gallon sized bag, removing as much air as possible, for up to one week. **Make sure that the biscuits are completely cooled prior to storing.

Cooked biscuits on sheet pan.
Close up of single biscuit.

If you make these Boursin biscuits I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Close up of cooked biscuits on a sheet pan.

Boursin Biscuits

Yield: 10 biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These seven ingredient made from scratch Boursin biscuits are the perfect combination of fluff and crunch. Whether doused in gravy or served as a side, these garlicky herby buttermilk biscuits are sure to be a hit. Naturally vegetarian.

Ingredients

  • 3 cups all-purpose flour + more for rolling
  • 1/4 cup minced fresh chives (optional) 
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup cold salted or unsalted butter (see notes) 
  • 5.2 ounces Boursin Garlic & Fine Herbs cheese, could sub for Boursin Shallot & Chive
  • 1 1/4 cup cold buttermilk, could sub for whole milk

Instructions

  1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, chives, baking powder, baking soda, and salt.
  3. Crumble the Boursin into the bowl then use a cheese grater and grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4" inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly.
  4. Add the buttermilk and use a rubber spatula to mix until just combined - it will still be a little bit crumbly and dry.
  5. Transfer the dough to a lightly floured surface and knead until the dough comes together. If it is too crumbly, you may add one tablespoon of buttermilk at a time until it comes together.
  6. Use your hands to flatten the dough out to 1"-inch thick.
  7. Use a lightly floured biscuit cutter to cut out ten biscuits. Transfer them to the baking sheet approximately 1/2" apart. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter - mine is approximately three inches in diameter.
  8. Bake for 12-15 minutes until the edges begin to brown. Serve warm.

Notes

    • The butter should be nice and cold. In fact, I recommend putting it in the freezer for about 10-15 minutes prior to use. You are welcome to use either salted or unsalted butter. I used salted butter and did not find the biscuits to be too salty for my taste - I am a salt lover, however. If you are concerned the biscuits may be overly salty, I would opt for unsalted butter. Alternately, you could use salted butter and leave out the added kosher salt.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 808mgCarbohydrates: 51gFiber: 2gSugar: 5gProtein: 18g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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