Fete Lifestyle Magazine November 2021 - Food Issue | Page 53

Smoked Gouda and Boursin Biscuits

Description

Tasty biscuits made with Boursin cheese, smoked gouda, and grilled scallion butte

Cook Time: 35 minutes

Serves: 8

Ingredients

2 1/4 c. all purpose flour

1 tbs. baking powder

2 tsp. salt

4 oz. butter, chilled and cut into cubes

2 tbs. shortening

3 oz. Boursin shallot and chive cheese

7 oz. smoked gouda cheese

1 tsp. black pepper

1/2 c. scallions, thinly sliced (green parts only)

1 c. buttermilk, plus 1/4 cup to brush biscuits

1 tbs. granulated sugar

4 oz. butter, softened

1 tbs. garlic, chopped

zest of 1 lemon

1 tbs. honey

Note: Use white parts of scallions to grill for compound butter.

Instruction

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. For the Grilled Scallion Butter: Grill white parts of scallion for 3-4 minutes on the grill. In a food processor, add 4 oz. butter, garlic, lemon zest, honey, and scallions. Blend until smooth. Season with salt and pepper. Set aside in a bowl. For the biscuit dough: In a bowl, add the flour, sugar, baking powder, salt, green parts of scallions, and black pepper. Stir with whisk to combine. Add 4 oz. of chilled butter. Using a pastry cutter, blend butter and shortening until it's the size of peas. Pour 1 cup of the buttermilk into the flour mixture. Using your hands, gently toss both mixtures together until most of the mixture is moistened. Add the boursin cheese and smoked gouda. Knead both cheeses into the dough. Turn dough out onto a lightly floured surface and gently mix with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured cookie cutter. Repeat until the dough is used. Brush each biscuit with remaining buttermilk. Bake for 15 minutes, until the biscuits are golden brown. Brush scallion butter on top of each biscuit. Serve.