Sacha Boursin Cohen Biscuits (Boursin and Buttermilk Biscuits with Chive and Honey)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup grated gruyere
- 1 zest of 1 lemon
- 6 tablespoons unsalted butter, cut into 1/2" pieces and chilled in freezer until ready to use
- 5.2 ounces one package - Boursin Cheese (Garlic & Fine herbs)
- 3/4 cup buttermilk
- 1 tablespoon chives, chopped
- Honey (optional)
In a large bowl mix together flour, baking powder and soda and salt until thoroughly combined.
Add the gruyere, lemon zest and the chilled butter, and using a pastry blender, or your fingers, work the butter into the flour until it is partially combined, but still with some pea-sized chunks remaining. Crumble in the Boursin cheese. Slowly drizzle in the buttermilk and mix until the flour is moistened and no dry bits remain. Turn the dough out onto a surface and knead a few times until the dough comes together into a ball.
Preheat the oven to 425 degrees.
Prepare a baking sheet lined with parchment paper.
Lightly flour your work surface and roll out dough, 1/2" thick. Using a 2" round pastry cutter, gently stamp out biscuit rounds as closely as possible. Gather up the remaining dough, and knead together a few times, then roll out again to 1/2" thick, and stamp out the remaining biscuits. Chill dough for 15 minutes.
Bake biscuits until golden, about 15 -20 minutes.
Allow to cool slightly before serving.
To serve: drizzle lightly with your favorite honey, and sprinkle with chopped chives.