A light, fluffy recipe for Boursin Garlic & Herb Buttermilk Biscuits. These tender biscuits are filled with the creamy, savory flavor of Boursin cheese and fresh green onions—perfect straight from the oven.
I’m no traditional biscuit authority—my upbringing didn’t revolve around Southern kitchens or Sunday biscuits. As a child, my primary experience with biscuits came from the ones packaged with fast food meals, and I often ignored them in favor of mashed potatoes (which I affectionately called “baby food”). For many years I found biscuits dense and dry, the sort of thing that left you reaching for water.
That opinion changed only a few years ago when I tasted a truly excellent biscuit. A friend, Lisa, makes biscuits she calls “divine”: light, airy, buttery, and with a crumb that practically melts. That batch taught me what a biscuit can be when technique and proper butter come together.
Good biscuits don’t require fancy ingredients—just flour, buttermilk, butter, baking powder, and a bit of baking soda. The secret is technique: keeping ingredients cold, handling the dough gently, and folding it to build layers. For these biscuits, I fold in cubes of cold Boursin Garlic & Herb cheese and sliced green onions. The result is small, flavorful pillows that are irresistible warm from the oven.
Boursin Garlic and Herb Buttermilk Biscuits
These biscuits combine the tangy richness of buttermilk with the creamy, herbed flavor of Boursin cheese. The cheese melts into the dough during baking, delivering pockets of savory creaminess, while the green onions add a fresh bite. Serve them warm with butter or alongside soups, stews, or a breakfast plate.
Recipe Summary
Course: Bread
Cuisine: American
Prep time: 15 minutes
Cook time: 10 minutes
Yield: About 18 two-inch biscuits
Calories: Approximately 126 kcal per biscuit
Author: Liren Baker
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 & 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 a food processor, combine the flour, baking powder, salt, and baking soda. Pulse briefly to blend.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the cold Boursin cheese cubes and the sliced green onions. Pulse a few more times until evenly distributed into the crumb mixture.
- Pour in the buttermilk and mix just until the dough comes together. Do not overwork—the dough should be wet and slightly sticky.
- Turn the dough out onto a floured surface and gently pat to about 1/2 inch thick. Fold the dough over itself five times, then press gently until the dough is about 1 inch thick. Aim for a uniform height; a rolling pin is not necessary.
- Flour a 2-inch biscuit cutter and cut the biscuits, transferring each to the prepared baking sheet. Space them about 1/2 to 1 inch apart. Gather scraps and recut as needed.
- Bake for about 10 minutes, or until biscuits are golden and puffed. Serve warm for best texture and flavor.
Notes
If you have leftovers, reheat biscuits in a 350°F oven for 10–15 minutes to restore warmth and texture. You can also freeze unbaked, cut biscuits on a parchment-lined sheet in a freezer-safe container; when ready, bake from frozen at 450°F for about 15–20 minutes.
This recipe is adapted from a classic Southern buttermilk biscuit technique and enhanced with Boursin Garlic & Herb cheese for rich, herby flavor.
Nutrition (per biscuit, approximate)
- 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
- Vitamin C: 1 mg
- Calcium: 54 mg
- Iron: 1 mg
More Easy Biscuit and Scone Ideas
- Pumpkin Cheddar Biscuits
- Cream Cheese and Green Onion Biscuits
- Baked Eggs with Cheesy Pancetta Biscuits
- Buttermilk-Gruyere Biscuit-Topped Shepherd’s Pie
- Savory Zucchini Scones with Feta and Thyme
- Savory Olive Cheese Scones
