March 13, 2019



If you never had the desire to make biscuits, these cheesy, herbaceous and garlicky Boursin Biscuits will make you reconsider. They are flaky, tender, and oh so good!

Garlic and Herbs Boursin Biscuits
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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 a fantastic addition to any bread. When I make biscuits from scratch, that's 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!

While I am no biscuit expert, there are a few tips I have learned and would like to share with you. Let's start with the importance of measuring the flour accurately. Fluff it with a spoon prior to measuring and level off the measuring cup. Excess flour will produce dense, dry biscuits. 

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, not so great for biscuits.

Garlic and Herbs Boursin Biscuits

It is also important to keep the ingredients and tools cold. Freeze the mixing bowl, pastry cutter, and ingredients for at least 15 minutes prior to 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. 

My last tip: line the work surface with parchment paper when working the dough. It reduces stickiness and minimizes the tendency of adding too much flour, which has a drying effect. Using parchment is my personal preference to help with the light kneading and shaping of the dough. You may opt out if you wish.

Garlic and Herbs Boursin Biscuits

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!

More bread recipes to try:


Garlic and Herbs Boursin Biscuits


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
3/4 cup buttermilk
extra flour for dusting work surface


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 until 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 over work the dough. Flatten dough into a 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. 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. For freshness, store refrigerated.

Makes 6 to 8 3-inch biscuits depending on the thickness of your biscuit dough.

Recipe Notes:

  1. Fluff four with a spoon prior to measuring and level off measuring cup for accuracy. Excess flour causes dry and dense biscuits. 
  2. Freeze ingredients, mixing bowl, and biscuits in for 15 minutes prior to use helps produce flaky biscuits. This step is optional but recommended.
  3. Wash hands with cold water to prevent dough from warming up while working with it.
  4. For softer edges, place biscuit dough touching each other in baking sheet.
  5. To reheat, microwave a few seconds or a few minutes in a toaster oven.


No-Knead Artisan Bread

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  1. 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!

    1. I'm glad this is inspiring you, Inger! I think whole wheat would work out great!!

  2. Your biscuits look flaky and delicious. I always have a container of Boursin in the the idea of using it in the biscuits.

    1. You're my kind of lady, Karen! We should always have Boursin ready and available for emergencies ;)

  3. 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!!

    1. Yay! You do get what I mean! Regular bread rules, but once in a while a biscuit what just what you need. :)

  4. 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!

  5. Thao, these biscuits look wonderful! The Boursin must give them amazing flavor!

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