Black Pepper Thyme Biscuits
Black Pepper Thyme Biscuits - Flaky buttermilk biscuits made with nutty parmesan cheese, cracked black pepper and fresh thyme!
INGREDIENTS
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup (90) Cake Flour
- ½ Cup (113g) Unsalted Butter cold
- 4 Teaspoons Baking Powder
- 2 to 3 Teaspoons White Sugar
- 1 Cup (113g) Grated or Shredded Parmesan Cheese cold
- 2 Teaspoons Fresh Thyme or ¾ Teaspoon Dried Thyme
- 1 ½ Teaspoons Freshly Cracked Black Pepper
- 1 ½ Teaspoon Fine Salt see note below
- 1 Cup (227g) + more if needed Lowfat Buttermilk cold
Instructions
- Combine Flours - In a large mixing bowl, combine all-purpose flour and cake flour.1 ¾ Cups (210g) All-Purpose Flour¾ Cup (90) Cake Flour
- Grate Butter - Grate cold butter into the flour mixture and then mix everything together. Pop the whole bowl into the freezer for 15 minutes to allow the butter to firm up. See note below. ½ Cup (113g) Unsalted Butter
- Combine all Ingredients - Mix in baking powder, white sugar, parmesan cheese, thyme, black pepper and salt.4 Teaspoons Baking Powder2 to 3 Teaspoons White Sugar1 Cup (113g) Grated or Shredded Parmesan Cheese2 Teaspoons Fresh Thyme or ¾ Teaspoon Dried Thyme1 ½ Teaspoons Freshly Cracked Black Pepper1 ½ Teaspoon Fine Salt
- Add Buttermilk - Drizzle in cold buttermilk while gently tossing the mixture together with a spoon. until a shaggy dough forms. Some dry pieces are okay as they will eventually become hydrated.1 Cup (227g) + more if needed Lowfat Buttermilk
- Bring Dough Together - Transfer the dough onto a work surface and gently bring everything together. Use a bench scraper to scoop, fold and press the dough together. Once together, use a rolling pin to roll the dough into a rectangle, about 1 inch (2.5 cm) thick.
- Laminate the Dough - Next, create layers by folding the dough over in thirds. Use a bench scraper or flat spatula and fold a third of the dough onto itself and then fold the other third on top. Turn the dough a quarter turn and the gently roll the dough to flatten the layers. Repeat an additional 2 more times. If the dough becomes sticky, you add a bit of flour as you go. Please see photos in the blog post for reference
- Cut the Biscuits - After the last lamination, roll the dough out to about 1-inch (2.5 cm) thickness and shape into a square or rectangle. Trim any irregular edges and cut into 9 equal pieces. You can cut more pieces if you'd them to be smaller.
- Freeze Biscuits - Using an offset spatula, transfer the biscuits onto a paper-lined baking tray and freeze for 20 minutes. I set mine about 0.5 inches (1.27 cm) apart.
- Preheat Oven - Set a rack in the center of the oven and preheat it to 475ºF (246ºC).
- Bake - Remove baking sheet with the biscuits from the freezer and place it directed into the oven and then immediately lower it to 450ºF (232ºC). Bake for 12 to 16 minutes or until golden brown. As soon as it comes out of the oven, slather the biscuits with some butter. Serve warm and enjoy!
Notes
Grated Butter - If you don't have a box grater, you can add cubed butter to the flour mixture and break the butter into pea size pieces with your hands, a pastry cutter, or fork. Alternatively, you can also use a food processor, by pulsing the butter into pea sized pieces, then transfer to a large bowl and continue with the next steps.
Salt - If you are sensitive to sodium, you can cut it down to 1 teaspoon.
Storage - Homemade biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container on the counter for 2 days or in the fridge for up to 5 days. Reheat in the toaster oven until warmed through or wrap in foil and reheat in a preheated oven at 350ºF (180ºC) for 8 to 10 minutes. If frozen, it will take about 12 to 15 minutes.
Frozen Biscuits - If you're making these biscuits ahead, bake frozen biscuits in a preheated oven of 425ºF (218 Cº) for 14 to 16 minutes or until golden brown. Loosely tent the biscuits with foil if the tops get too browned.
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