These biscuits have a buttery and flaky texture with flavours of cheddar cheese and thyme throughout making them such a yummy treat to add to a chili or stew dish.
Biscuits are such a lovely addition to a meal that just needs the little extra. The times when I will make either these cheddar biscuits or the Flaky Buttery Biscuit is when I am serving a soup, chili, stew or sometimes a roast. As we know, we love to wipe out bowls clean and what better to do it with is a delicious homemade biscuit.
Love those layers of buttery flakiness in a biscuit and that’s extra what you want when making homemade biscuits.
HELPFUL TIPS:
When you are working with the dough, it is important that you handle it as least as possible. Once all the ingredients are added, bring the dough together and start flattening with your hands, fold in half and then fold in half again. This will help to create layers of flaky biscuits. Then shape into a circle to 3/4 inch thickness.
INGREDIENTS
- all-purpose flour: I use unbleached organic
- Himalayan salt: table salt is optional
- baking powder
- raw fine sugar: regular sugar can be substituted
- unsalted butter: place in the freeze for 15 minutes before using
- sharp cheddar cheese
- thyme
- milk: I used organic however, regular milk can used as well
HOW TO MAKE THESE BISCUITS
Once the dry ingredients are combined in a large bowl, add the cold butter by grating it or using a pastry blender. Add the milk and combine, just enough to bring the dough together. Avoid over mixing.
Transfer dough onto a lightly floured surface and using your hands to flatten dough. Fold the dough in half and then again. This technique will create layers for flaky biscuits. Using your hands shape it into a circle to 3/4 inch thickness, using a 2 1/4 inch diameter biscuit/cookie cutter, cut out each biscuit.
When cutting out the biscuits, the minimum should be 3/4 thickness. Then using 2 1/4 inch diameter biscuit cutter, cut out the biscuits and place on prepared baking sheet lined with parchment paper. This thickness will create layers of buttery and flaky biscuits, that just melts in your mouth. I like to add a few grated cheese bits on top.
CAN I FREEZE THESE BISCUITS
Look at those layers! These flaky, tender and super yummy biscuits are the BEST! Yes, you can freeze these up to 2 months in an air-tight container or freezer zip-lock bag.
SERVE THESE BISCUITS WITH...
- Beef Stew with Potatoes, Carrots and Squash
- Hearty Black Bean Turkey and Chorizo Chili
- Vegan Sweet Potato and Bean Chili with Kale
- Braised Beef Short Ribs with Herbs and Red Wine
- These biscuits would be perfect with any of my soups
Herb Cheddar Cheese Biscuits
Equipment
- Baking sheet
Ingredients
- 2 cups unbleached organic all-purpose flour, plus more for dusting
- 1/2 tsp Himalayan salt
- 4 tsp baking powder
- 1 tbsp raw fine sugar
- 1 tsp thyme
- 1/3 cup cold unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1 cup organic milk
Instructions
- Heat oven to 450°
- In a large bowl, thoroughly combine flour, salt, baking powder, sugar and thyme.
- Cut cold butter into pieces using a grater or a pastry blender until mixture is course and crumbly, it’s similar to pie pastry. Stir in cheese.
- Pour in milk and stir with a fork just until dough comes together, then eventually use your hands to bring dough together. Do not overmix.
- Turn onto a lightly floured surface and using your hands to flatten dough. Fold the dough in half and then again. This technique will create layers of flaky biscuits.
- Pat and shape dough into a circle, minimum 3/4 inch thick. Cut out biscuits using a 2 1/4 inch round cutter or a drinking glass with the similar roundness. Make sure you add flour to the cutter/glass so the dough doesn’t stick to it.
- Place cut biscuits onto a prepared baking sheet lined with parchment paper and bake until lightly brown, for about 12-15 minutes.
- Serve warm and enjoy!
Notes
Nutrition
Biscuits are perfect addition to any soup, chili or stew meal. These are best served warm and they freeze well.
