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Stack of Maple Bourbon Buttermilk Biscuits
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Boursin® Maple Bourbon Buttermilk Biscuits

These Maple Bourbon Buttermilk Biscuits are flaky outside and tender inside with rich buttery flavor and a hint ofmaple bourbon and vanilla.
Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Servings 10 biscuits
Calories 230kcal

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1biscuit | Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 336mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 313IU | Calcium: 132mg | Iron: 2mg