Parmesan Thyme Buttermilk Biscuits

🧂 Ingredients

• 2 cups White Lily self-rising flour

  plus more for dusting
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1½ teaspoon finely chopped fresh thyme leaves
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 tablespoons (2 oz; 60g) cold unsalted butter
• ¾ cup + 1 tablespoon (195 mL) cold buttermilk

  shake container before pouring

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 Bake for 8 to 10 minutes or until lightly golden and tall. Serve immediately
  with softened butter.

Nutrition Info