These are just different enough to make them special and a bit unique, but still worthy of being called a classic buttermilk biscuit.
By Laura Davidson
These parmesan thyme buttermilk biscuits were a labor of love. About four and half hours of labor to be exact. I’ve gone through a quart of buttermilk, more butter than I’d like to admit, washed three loads of dishes, and cleaned out flour from almost every crevice in my kitchen.
- 2 cups self-rising flour (White Lily) + more for dusting
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 ½ teaspoon finely chopped fresh thyme
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- fresh pepper (4-5 grinds)
- 4 tablespoons (half stick) unsalted butter, grated
- ¾ cup + 1 tablespoon low-fat buttermilk, cold (shake container before pouring)
- 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!