Garlic and Herbs Boursin Biscuits


Garlic and Herbs Boursin Biscuits



INGREDIENTS:

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




INSTRUCTIONS:

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.

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.


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