You can’t go wrong with a good biscuit. No matter when you serve it, it’s always the life of the party. These are not your ordinary biscuits. These are gooey, cheesy, tangy, earthy biscuits that are buttery and perfect with jam or smothered in gravy. These are my new staple and my new favorite thing to serve on the days we’re all home together.
Cheddar Thyme Biscuits
Ingredients
4 cups of self rising flour, plus more for dusting the surface
2 tablespoons baking powder
1 teaspoon of baking soda
3 sticks of salted butter, cold, cut into 1/2 cubes *see tip
2 large eggs, beaten plus 1 for eggwash
1 1/2 cups of buttermilk
3 cups of shredded sharp cheddar
3 tablespoons of chopped fresh thyme
Instructions
- In a large bowl, whisk together the dry ingredients. Add the butter and use your hands or a pastry cutter to work the flour until it resembles peas.
- Stir in the egg with a wooden spoon until combined ( I like to use my hands). Stir in 1 cup of buttermilk 1/4 cup at a time until it reaches the desired consistency ( a sticky mass).
- Add the thyme and the cheddar cheese 1/2 cup at a time and mix until it’s evenly distributed. Cover and refrigerate for 30 minutes
- Preheat oven to 400 degrees and position the rack in the middle of the oven. Line a baking sheet with parchment paper *see tip
- Scrape the dough onto a work surface that has been floured. Use your hand to press the dough or use a rolling pin to stretch the dough to 1/2 inch thickness.
- Use a 2 3/4 cutter (or the lid of a mason jar) and assemble the biscuits on the prepared baking sheet. You may need to collect and roll out the scraps to make more biscuits.
- In a small dish, mix an egg and 2 tablespoons of water and brush over the biscuits.
- Bake 25-30 minutes or until golden brown. Pull out of the oven and let cool slightly on the baking sheet.
- Serve with honey butter, jam or gravy!
*butter tip – after cutting the butter into cubes, place it back in the refrigerator until you’re ready to make the biscuits. This ensures that the butter stays as cold as possible and it doesn’t melt.
*parchment paper tip – pull out the desired amount and crumble the paper up into a ball. Then spread the wrinkled paper on the baking sheet. This allows for the baking sheet to stay in place while you’re working the dough.
recipe has been tweaked from here
If you want something a little sweeter, check out the EASIEST CINNAMON SUGAR DONUT BALLS.
