Savory Garlic And Thyme Buttermilk Biscuits Food

PARMESAN THYME BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F (260°C) with a rack in the center position. Line a half sheet pan with parchment paper or a Silpat.
• Place the butter in the freezer for at least 10 to 15 minutes, until almost frozen. In a large mixing bowl, whisk together the self-rising flour, grated cheese, thyme, baking powder, salt, and pepper and baking powder.
• Using a box grater, grate the very cold butter directly into the bowl with the dry ingredients. Toss the mixture lightly with your fingers, breaking up the butter pieces, until they are all evenly coated in some dry flour. Place the bowl in freezer for another 5 to 10 minutes.
• Meanwhile, dust a working surface lightly with flour. Set aside a small bowl with additional flour, where you grab extra as needed and lightly dust the edges of the biscuit cutter as you work.
• Remove chilled mixture from the freezer and create a large well in the center. Add the buttermilk and using a wooden spoon or fork, mix gently until the dry ingredients are moistened. Do not overwork.
• Using your fingers, transfer the dough (it should be wet and shaggy) onto the floured countertop. Dust your hands with flour and knead the dough gently together several times until it comes together and is relatively smooth.
• Using your fingertips, pat the dough into a ¾-inch thick disc. Using a lightly floured cutter, cut out biscuits using a 2-inch round biscuit cutter (do not twist the cutter or it will seal the edges of the dough and prevent the biscuits from rising properly). Place the biscuits on the lined sheet pan. Set them several inches apart if you prefer crisper edges or place them against each other if you prefer softer edged biscuits. Press and knead together any remaining dough scraps and repeat procedure until you have roughly 8 (two-inch) round biscuits.
• Bake for 8 to 10 minutes or until lightly golden and tall. Serve immediately with softened butter.

SAVORY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
• Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

SAVORY GARLIC AND THYME BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour.
• In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork.
• Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture.
• Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size.
• Add the buttermilk and slowly stir until most of the dough has come together.
• Dust your table with some flour and dump the mixture onto it.
• Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table.
• Roll the dough out in the shape of a rectangle to a thickness of about 1 inch.
• Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don't worry if the corner ones are a little smaller.
• Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan.
• Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper.
• Bake in the oven for 25-28 minutes and golden brown.
• Melt the remaining 4 tablespoons of butter and add the garlic.
• Once the biscuits come out of the oven, brush them liberally with the garlic butter.
• Serve warm with extra butter.

BUTTERMILK-THYME DROP BISCUITS

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
• Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.