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:

Quickview
95k Calories
2g Protein
7g Total Fat
5g Carbs
5% Health Score
Limit These
Calories
95k
5%

Fat
7g
11%

  Saturated Fat
4g
28%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
19mg
7%

Sodium
149mg
7%

Get Enough Of These
Protein
2g
5%

Vitamin C
76mg
93%

Vitamin A
2117IU
42%

Vitamin B6
0.19mg
9%

Calcium
81mg
8%

Phosphorus
75mg
8%

Vitamin E
1mg
8%

Folate
29µg
7%

Vitamin B2
0.1mg
6%

Potassium
188mg
5%

Fiber
1g
5%

Manganese
0.08mg
4%

Vitamin K
3µg
3%

Vitamin B3
0.62mg
3%

Vitamin B5
0.3mg
3%

Vitamin B1
0.04mg
3%

Magnesium
11mg
3%

Vitamin D
0.41µg
3%

Vitamin B12
0.15µg
3%

Selenium
1µg
2%

Zinc
0.34mg
2%

Iron
0.38mg
2%

covered percent of daily need
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The Arabs invented caramel.

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