Boursin Garlic and Herb Buttermilk Biscuits

A recipe for light and fluffy Boursin Garlic & Herb Buttermilk Biscuits. These tender pillows of dough are infused with delicious creaminess that is Boursin cheese. They are irresistible fresh out of the oven!

I should probably start out by saying that I am clearly, in no way, an authority on biscuits. I do not hail from a long line of Southern cooks, and biscuits did not grace our table at every Sunday supper. On the contrary, my only brush with biscuits as a young girl were the ones that came with a bucket of Kentucky Fried Chicken (now more recently dubbed the hip “KFC” – surely so you are not reminded of the “fried” part). I always cast those aside, much preferring the mashed potatoes, or as I lovingly called them, “baby food,” because obviously, any softly whipped food drizzled in gravy is what a baby would love to eat. I will not lie, I used to think those mashed potatoes were the best thing ever.

Now the biscuits. I didn’t care for them. I thought they were dry and heavy. Clunkers that took up room in the tummy and left me looking for a glass of water. So I dismissed biscuits for a good part of my life.

It wasn’t until much later, just a few years ago, in fact, that I changed my mind. I finally had a taste of what a good biscuit should be like. My friend Lisa, specifically makes biscuits that are, in her words, “divine.” Light, airy, fluffy biscuits, buttery in flavor and a crumb that just melts in your mouth – I finally understood how a good biscuit should be!

All good biscuits start with good butter. And really, anything else is fluff. The secret, I have learned, is in the technique, not the fancy ingredients, because really, it doesn’t take much. Flour, buttermilk, butter, baking soda and baking powder. Basic stuff. Which makes it quite magical, at the same time.

Boursin Garlic and Herb Buttermilk Biscuits

My latest batch of biscuits, however, I wanted to infuse with the delicious creaminess that is Boursin, and my goodness, you really have to try it. The creamy cheese and light herb flavors bake into the little pillows of dough, leaving you with biscuits that are irresistible straight out of the oven. I wish I could turn back time to the little girl who cast aside the biscuit hockey pucks and hand her a steaming hot Boursin Garlic and Herb Buttermilk Biscuit. It may not be “baby food,” but I am tempted to imagine she might think that it’s even better.

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