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These Boursin® Maple Bourbon Buttermilk Biscuits are flaky outside and tender inside with rich buttery flavor and a hint of maple bourbon and vanilla.
I’m a brunch girl all year long, but especially during the holidays.
I love making a big spread of festive breakfast food like Eggnog French Toast, Cranberry Apple Turkey Sausage, and Pumpkin Spice Pancakes.
Scones or biscuits are one of my favorite things to whip up for brunch. They’re easy to make and cook up fast, and they’re easy to make a customized flavor.
And biscuits are always a crowd-pleaser! With an enticing buttery flavor, flaky exterior, and pillow-y soft interior, everyone loves piping hot homemade biscuits.
Boursin® Maple Bourbon Buttermilk Biscuits Recipe
These Boursin® Maple Bourbon Buttermilk Biscuits have everything you love about a classic buttermilk biscuit. You make and bake them the same way.
But these biscuits have a simple twist that elevates them: they have a hint of sweet vanilla, and a touch of maple bourbon flavor thanks to Boursin® Maple Bourbon Cheese. Served with a spread of Boursin® Maple Bourbon Cheese and a drizzle of honey, these are completely irresistible.
If you enjoy a classic but want a simple twist that elevates it to something extraordinary, Boursin® Cheese is the way to go. It’s a very unique gourmet cheese, which is delightfully creamy, yet crumbly.
Boursin® Cheese is incredibly versatile, which makes it great to keep on hand during the holidays for both spontaneous and planned holiday moments. Take the time to whip up these biscuits with Boursin® Maple Bourbon Cheese for a festive brunch, or use Boursin® Garlic and Fine Herbs Cheese to make an inventive, creative, and beautiful cheese board.
And the best part is, you don’t have to head to a specialty cheese store. You can find Boursin® Cheese right at Publix!
How to Make Boursin® Maple Bourbon Buttermilk Biscuits
Whisk together the dry ingredients. Usually flour, leavening (baking powder and/or baking soda, whatever the recipe calls for), and salt. Sometimes spices are added, such as cinnamon, depending on the biscuit’s flavor profile.
Cut in the chilled, diced butter with a fork or a pastry cutter until it forms coarse crumbs with some the size of small peas. Boursin® Maple Bourbon Cheese is cut into the dough right after the butter.
Pro Tip: It’s important to keep the butter cold until you cut it into the dry ingredients. Don’t let it sit at room temperature while you measure out everything else. Chill the butter in the fridge right until you dice it and add it.
Mix in the buttermilk and any other liquid ingredients that the recipe calls for, such as vanilla.
Pro Tip: Be careful not to over-mix buttermilk biscuit dough; it should look crumbly!
Pour the dough out onto a lightly floured surface and pat it into a rectangle.
Think of the rectangle of dough as a piece of paper that you want to fold like a business letter. Fold the bottom 1/3 of the dough up onto itself.
And then fold the top 1/3 of the dough down onto itself.
Rotate the dough 1/4 turn. Sprinkle on a little flour and then roll it out to 1/2-inch thick. Repeat the “Letter Fold” two more times. Once you’re finished with the Letter Fold three times, roll out the biscuit dough to a rectangle about 1/2-inch thick.
Stamp out the dough with a 2 1/2-inch biscuit cutter.
Arrange the biscuits on a baking tray and brush the tops with a little bit of buttermilk. Bake until they’re gorgeously golden!
What is the Letter Fold?
The Letter Fold is basically how you would fold a business letter. Biscuit dough doesn’t get kneaded and shouldn’t be over-mixed. Instead, the Letter Fold allows the biscuits to have a lighter texture, softer crumb, and higher rise.
I share step-by-step photos above to walk you through the entire process! This fold is not nearly as difficult or as confusing as you might think.
Should Buttermilk Biscuits Touch When They Bake?
Some people say they bake their buttermilk biscuits touching because the like soft sides.
What I’ve noticed about baking biscuits touching is that they rise higher, because they cook up and not out. However, even if your biscuits aren’t touching when they bake, they should still rise fairly high.
Tips for Making Flaky Boursin® Maple Bourbon Buttermilk Biscuits:
- Use cold butter, Boursin® Maple Bourbon Cheese, and buttermilk.
- Be careful not to overmix the dough; it should look crumbly.
- Don’t skip the Letter Fold three times.
- When you stamp out your biscuits with a cutter, push straight down without twisting.
- Don’t let your biscuits get warm before baking. If you need to, you can cover them with plastic wrap and chill them in the fridge for 10 minutes before baking.
Pick up Boursin® Maple Bourbon Cheese or Boursin® Garlic and Fine Herbs Cheese at Publix today. What will you make?
More Biscuit and Scone Recipes to Make:
- Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary Scented Scones)
- Classic Cream Scones
- Savory Swiss Cheese and Thyme Scones
- Pumpkin Scones
- Cheesy Garlic Biscuits
- Small Batch Maple Walnut Scones for Two
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Boursin® Maple Bourbon Buttermilk Biscuits
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter diced small
- 1/4 cup Boursin® Maple Bourbon Cheese cold
- 3/4 cup cold buttermilk plus about 2 tablespoons more for brushing on top
- 1 1/2 teaspoons pure vanilla extract
- Preheat the oven to 425F; line a baking tray with parchment paper or a silpat liner.
- Whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter with a fork or pastry cutter until it resembles coarse crumbs and some pieces of butter remain the size of small peas.
- Cut in the Boursin® Maple Bourbon Cheese with a fork or pastry cutter.
- Make a well in the center of the dough and pour in the buttermilk and vanilla. Mix just until the dough is combined, being careful not to over-mix. It will look crumbly.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle. Fold the rectangle into thirds, folding first the bottom half 1/3 over the middle and then folding the top 1/3 up over the bottom 1/3. Give the dough a 1/4 turn and flatten it. Repeat this process twice.
- Put the dough onto a lightly floured surface and roll it out to 1/2-inch thickness. Use a 2 1/2-inch biscuit cutter to stamp out biscuits.
- Gather the dough scraps, re-roll them into 1/2-inch thick rectangle, and stamp the dough into biscuits.
- Place the biscuits onto the prepared baking tray (touching if you want them to rise highest), and brush the tops with a little buttermilk.
- Bake until the biscuits are golden, about 15 minutes.
- These are best served warm.
- To store leftover biscuits, let them cool to room temperature and then put them in a zip-top plastic bag. Store them at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
- To reheat biscuits, thaw them if frozen. Place them on a baking tray and bake until warm, about 5 to 10 minutes in a 350F oven.
- If you don’t have buttermilk, you can use whole milk here. However, if you like the tang of a buttermilk biscuit you can make your own sour milk. To do so, add 1 tablespoon of fresh lemon juice, white vinegar, or apple cider vinegar to the 2 cups of milk for this recipe.
- These biscuits are delicious served with a spread of Boursin® Maple Bourbon Cheese and a drizzle of honey.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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