Golden Boursin Buttermilk Biscuits

Golden Boursin Buttermilk Biscuits

 

 

Prep time: 15 Min

Cook time: 20 Min

Total time: 35 Min

Source:  TinksKitchen.com - Inspired from:  Kitchen Confident.

 

 

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
• 7 tbsp unsalted butter cold and cut into cubes, reserve 1 tbsp
• 5 oz Boursin Garlic and Herb cheese cold and cut into cubes
• 3 tablespoons sliced green onions
• 1 cup buttermilk
• flakey sea salt for garnish

 

Instructions

 

1. Preheat the oven to 450, and line a baking sheet with parchment. Cut the butter into small cubes and set aside. Slice the green onions, then dice into a small dice.
2. In a mixing bowl, add the flour, baking powder, salt, baking soda and stir with a whisk.
3. Cut the butter into little cubes and add to the flour mixture and begin working with your hands to lift and pinch the butter into the flour mixture - you actually get a piece of that butter between your fingers and smear it with your other, almost like you are trying to make an under-flour snap. You COULD grate the butter if you were so inclined. This needs to be mixed to the point where most of the butter pieces have been reduced in size and are evenly distributed.
4. Add in the green onions, then crumble the boursin cheese into the mixture and mix to combine evenly. The dough will be sticky.
5. Move to a floured surface, sprinkle with flour and form the mixture into a rectangle. Cut into thirds, and stack. Using more flour if you need to, form the same rectangle and again, cut into thirds and stack. Finally, flatten into the rectangle again, about 1 inch thick. Cut into even pieces and place on the parchment paper.
6. Brush with buttermilk and bake for 10-15 minutes until thoroughly browned. Remove from the oven and brush with melted butter and crush some flakey sea salt on top.

 

 

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Notes:

Jun 15, 2023

These are really good and just a smidge different than morning biscuits

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey