Boursin and green onion Biscuits
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
It is a well-known fact that I am a massive fan of tea biscuits. Quite likely my favourite food and the definition of comfort food for me. These Boursin and green onion biscuits are no different. The creamy Boursin adds an amazing richness and the green onions add a lovely little punch. If you are a biscuit fan like me, you are definitely going to want to add these to the rotation.
In my opinion, the tea biscuit is one of the greatest foods. It’s my ultimate comfort food. My mom and her side of the family have been making this recipe for many years and I can just taste the memories. The tea biscuit is also important to me as a chef as it gained me much praise while I was competing on Masterchef Canada. If it’s good enough for the judges, I hope it’s good enough for your family.
Tips for nailing Tea Biscuits
- Use frozen butter. This is a crucial step for these Tea Biscuits. The frozen butter will release steam while cooking, which improved the texture of the biscuits.
- Shred butter using a cheese grater. This just makes life that much easier and you can ensure butter is fully incorporated throughout all of the dough.
- Add in the chunked Boursin and use your hands to incorporate the flour into the creamy cheese.
- Use buttermilk. Don’t have any buttermilk? No worries. All you need to do is add a tbs of white vinegar to 1 cup of milk and let it sit for about 2 minutes. The milk will curdle which results in moister biscuits.
- Cut into squares if you want to avoid wasting dough. This took me a long time to realize. Worth a while tip.
- DON’T SKIP THE FOLDING. Tea biscuits are all about those flakey layers. Don’t skip that step. It’s worth the small amount of extra work.
- Brush the biscuits with buttermilk before baking. This will add extra beautiful colour to the tops of the biscuits.
The benefits of adding Boursin
I had never baked using Boursin before, but I was so happy with the results. The creamy Boursin adds a great amount of fat to the dough, and the results are amazing. It makes the biscuit crispy, crunchy, rich, and just awesome! Make these!
Ingredients:
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup frozen butter, grated
- 150 grams boursin cheese
- 1 cup milk or butter milk
- 1/4 cup green onions, sliced
- 1/2 cup milk for brushing on top of biscuits before baking.
Instructions:
- Preheat oven to 425F and prepare a baking sheet with cooking spray or parchment paper.
- In a bowl mix together flour, baking powder, baking soda, and salt. Add in shredded butter and mix together to make sure butter is well distributed. Now add in the green onions and crumble in Boursin and squish it into the flour with your hands to help distribute it throughout.
- Create a well in the flour (a small hole) and pour in buttermilk. Mix together until a shaggy dough forms. Tip out onto a lightly floured surface, lightly bring dough together and then and shape into a rectangle using a rolling pin. Using the rolling pin, roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you, fold end to the middle. Repeat with end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
- Roll dough to about 1/2 to 2/3 of an inch thick.
- Using a knife, cut out biscuits. If you want to use a cookie cutter go for it, I have now started cutting the biscuits into a square share to avoid any waste.
- Place the biscuits onto the baking sheet and lightly brush the tops with butter milk. If you do not have a pastry brush just dip paper towel into the butter milk and lightly spread on top.
- Bake for 22-23 minutes or until tops are nice and brown.
- Remove from oven and allow to cool for 5 minutes on the baking pan. Now Enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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I’ve been making these since the recipe came out. I just made them this morning, using minced red onion instead of green onions. When I grated the butter, I put it in the freezer so it was frozen when I added it to the dry mixture.. The boursin was also very cold so that it didn’t get all gluey when I broke it apart to mix it in. I rolled out the dough about 2/3″ thick and 6 inches by about 14 inches so I could get 10 biscuits about 3″x2-3/4′. They just came out of the oven 5 minutes ago and we just had one of them with some tea, they’re OMG delicious!!!
Love that you have been making these for a while and still love them, Barb! So awesome to hear!
These are my go to recipe for seafood chowder! I do find it easier to incorporate the Boursin before adding the butter. Thanks Andy!
Great combo Linda! So glad you love this recipe and thanks so much for sharing!