Thyme Biscuits Food

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.

LEMON-THYME BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

THYME BISCUITS

Steps:

• Preheat oven to 375.
• In a large bowl, combine flour, baking powder, salt and sugar.
• Use a pastry blender or your fingertips to add the butter until mixture resembles coarse meal.
• Add thyme and toss.
• In a measuring cup, whisk milk with mayonnaise.
• Add to flour mixture and stir until just combined.
• Turn the dough onto a lightly floured work surface and pat into a 1 inch thick rectangle.
• Cut biscuits into squares and transfer to a baking sheet.
• Bake about 25 minutes, until lightly browned.

BEER-THYME BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Mix the dry ingredients and thyme leaves together in a large bowl until combined. Add the melted butter and beer and stir with a wooden spoon until the mixture begins to hold together. Turn the dough out onto a work surface and knead gently just until the dough comes together into a ball. Flatten the dough into a rectangular shape using a knife, divide it into 6 equal portions. Transfer to an ungreased baking sheet.
• Bake until biscuits being to turn golden and are firm to the touch, about 25 minutes. Serve warm.

THYME PARMESAN DROP BISCUITS

Steps:

• Pre-heat oven to 400°F. In a food processor, add flour, baking powder, salt, and sugar. Pulse several times to combine.
• Add cold, cubed butter to the bowl of a food processor. Pulse a few times until butter is incorporated into the flour and forms a pea-sized mixture. Add milk, thyme, and parmesan. Pulse until combined and moist; a "ball" will start to form. Don't over mix at this point!
• Scoop out approximately 1/3 cup of dough and place on a baking sheet (dough will be divided into six even drops). Bake for 18-22 minutes until the tops begin to turn golden brown. Best served warm. Also great with butter, honey, and flakey sea salt.

MAPLE-THYME 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 small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
• In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
• Make a well in the center and add buttermilk. Stir using 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 a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.

CHEESY GARLIC-THYME DROP BISCUITS

Steps:

• Preheat oven to 425°F.
• In a medium mixing bowl, stir together flour, baking powder, baking soda, salt and thyme.
• Using a pastry blender, cut in butter until mixture resembles course crumbs.
• Then stir in shredded cheese and garlic, making sure to evenly distribute throughout the mixture.
• Make a well in the center of the dry mixture and add milk all at once. Using a fork, stir just until moistened.
• Onto a greased baking sheet, spoon dough by heaping tablespoons to make 12-14 biscuits.
• Bake for 10-12 minutes or until golden. Serve hot with butter.

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.

BEST CREAMED TURKEY WITH THYME BISCUITS

Steps:

• Sauce -- It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits.
• Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce -- just add more milk.
• Biscuits -- Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown.
• Serving -- Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.