Best 3 Cheddar Thyme Flaky Biscuits Recipes

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.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).