Cheddar-Thyme Flaky Biscuits60 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!” - by laura902
Original recipe yields 10 biscuits
- 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.
Amount Per Serving (10 total)
- 220 cal
- 11.7 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (60)Rate This Recipe
"Made these last night with some beef brisket. Cut back on the thyme and found that the sugar made them a little too sweet for my taste. A tip for everyone - put your butter in the freezer for about ..." See more15 minutes until really cold and then using the large holes on your grater, grate the butter into the flour mixture. This makes it easier to incorporate the butter and makes a great flaky biscuit. I will definitely make these again but with less sugar."
"First time biscuit maker! I really liked them. Didn’t use thyme or cream of tartar. I used block cheddar and I shredded it myself, made the biscuits tastier. The dough was incredible easier to work wi..." See moreth. I cut the circles using a disposable plastic cup, the size was perfect. Next time I think I’m going to use less sugar and maybe add some bacon into the dough. I’ll keep you posted. Hope the review helps! "
"Superb! If the limit were not 5 stars, I could have given it a lot more. I happened to have some cheddar cheese and fresh thyme on hand or I might not have made this - and I'm so glad I did - it's abs..." See moreolutely scrumptious. And I think I'm going to try substituting other fresh herbs for the thyme - with rosemary and then with dill. Not that the thyme isn't as good as anything needs to be - yum - but just because I think it might be equally good in other ways to go with various foods. I baked these biscuits till they were light golden brown, and then put them on top of a nice, heated, beef burgundy stew and baked it like that for a few more minutes. Thanks for the recipe!"
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