Parmesan Thyme Buttermilk Biscuits
The recipe Parmesan Thyme Buttermilk Biscuits can be made in roughly 35 minutes. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 95 calories. This recipe serves 8 and costs 49 cents per serving. 835 people have tried and liked this recipe. This recipe from Blogging Over Thyme requires baking powder, bell pepper, buttermilk, and parmigiano reggiano cheese. Plenty of people really liked this Southern dish. It works well as a side dish. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. Similar recipes include Parmesan Chive Buttermilk Biscuits, Thyme Biscuits, and Lemon-Thyme Biscuits.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
½ teaspoon baking powder
fresh pepper (4-5 grinds)
¾ cup + 1 tablespoon low-fat buttermilk, cold (shake container before pouring)
1 ½ teaspoon finely chopped fresh thyme
¼ teaspoon kosher salt
¼ cup grated Parmigiano-Reggiano cheese
4 tablespoons (half stick) unsalted butter, grated
Equipment:
baking paper
baking sheet
oven
grater
whisk
bowl
wooden spoon
Cooking instruction summary:
Preheat oven to 500 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or silpat.Place butter in freezer for at least 10-15 minutes, until almost frozen completely.Whisk together flour, parmesan, thyme, salt, pepper and baking powder in a large, shallow-rimmed baking bowl.Using large grater, grate butter directly into bowl with dry ingredients. Toss lightly with fingers until all the butter is coated and evenly incorporated into the flour. Place in freezer for another five minutes.Meanwhile, dust your kitchen countertop lightly with flour and set aside a small bowl with flour, where you grab any additional flour as needed and lightly dust the edges of the biscuit cutter as you work.Remove flour and butter mixture from freezer and create a large well in the center with your fingers. Add the buttermilk and using a wooden spoon or fork, mix gently until the dry ingredients are moistened.Using your fingers, remove dough (it should be wet and shaggy) onto the floured countertop. Dust your hands with flour and knead the dough gently several times until it comes together and is relatively smooth.Using your fingertips, pat the dough into a ¾ inch thick circle. Using a lightly floured cutter, cut dough into biscuits using a 2-inch biscuit cutter (do not twist the cutter or it will seal the edges of the dough and prevent the biscuits from rising properly). Place biscuits on baking sheet—you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.Knead any remaining dough and repeat procedure until you have eight two-inch biscuits.Bake at 500 degrees (center-rack) for 8-10 minutes or until lightly golden. Serve immediately!
Step by step:
1. Preheat oven to 500 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or silpat.
2. Place butter in freezer for at least 10-15 minutes, until almost frozen completely.
3. Whisk together flour, parmesan, thyme, salt, pepper and baking powder in a large, shallow-rimmed baking bowl.Using large grater, grate butter directly into bowl with dry ingredients. Toss lightly with fingers until all the butter is coated and evenly incorporated into the flour.
4. Place in freezer for another five minutes.Meanwhile, dust your kitchen countertop lightly with flour and set aside a small bowl with flour, where you grab any additional flour as needed and lightly dust the edges of the biscuit cutter as you work.
5. Remove flour and butter mixture from freezer and create a large well in the center with your fingers.
6. Add the buttermilk and using a wooden spoon or fork, mix gently until the dry ingredients are moistened.Using your fingers, remove dough (it should be wet and shaggy) onto the floured countertop. Dust your hands with flour and knead the dough gently several times until it comes together and is relatively smooth.Using your fingertips, pat the dough into a ¾ inch thick circle. Using a lightly floured cutter, cut dough into biscuits using a 2-inch biscuit cutter (do not twist the cutter or it will seal the edges of the dough and prevent the biscuits from rising properly).
7. Place biscuits on baking sheet—you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.Knead any remaining dough and repeat procedure until you have eight two-inch biscuits.
8. Bake at 500 degrees (center-rack) for 8-10 minutes or until lightly golden.
9. Serve immediately!
Nutrition Information:
covered percent of daily need
