Thyme Biscuits
Elevate your baking game with these buttery, flaky Thyme Biscuits, a delightful twist on a classic favorite. Infused with the earthy aroma of fresh thyme, these homemade biscuits strike the perfect balance between savory and slightly sweet, making them an ideal accompaniment to soups, stews, or even a luxurious brunch spread. The recipe begins with a simple blend of pantry staples like all-purpose flour and baking powder, but it's the addition of cold, cubed butter and chilled buttermilk that guarantees their tender, melt-in-your-mouth texture. A touch of heavy cream brushed on top adds a golden finish, while fresh thyme leaves bring a gourmet flair to every bite. Ready in just 30 minutes from start to finish, these herbaceous biscuits are an easy way to impress your family or guests with a fragrant, homemade bread that’s anything but ordinary. Perfect for fall gatherings or year-round indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 1.5 tablespoons fresh thyme leaves, finely chopped
- 0.75 cups buttermilk, cold
- 2 tablespoons heavy cream (for brushing, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently stir in the chopped thyme leaves to evenly distribute them throughout the mixture.
Make a well in the center of the bowl and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Lightly flour a clean work surface and turn the dough out onto it. Press the dough together and gently pat it into a 1-inch-thick rectangle.
Using a floured biscuit cutter (approximately 2.5 inches in diameter), cut out biscuits by pressing straight down and lifting without twisting. Gather the scraps, pat them back into a rectangle, and continue cutting until all the dough is used.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. If desired, brush the tops lightly with heavy cream for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and risen.
Remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm with butter or your favorite spread.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 22.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
