Cheddar cheese and fresh thyme have a fragrant, flavorful affinity for each other in breads and baked goods; add yogurt to the mix and you get crusty-on-the-outside, tender-on-the-inside biscuits.
1. Heat oven to 400 degrees. Line a heavy baking sheet with parchment paper (if parchment paper isnít available, use an ungreased baking sheet).
2. Whisk flour, thyme, baking powder, baking soda and salt in bowl. Use the largest holes on a hand grater to grate the frozen butter directly into the flour mixture. Whisk lightly to combine. Add the chilled grated cheddar and whisk again.
3. Add the yogurt and stir mixture just until a sticky dough forms. Using floured hands, roll the dough into 12 rough balls and place them 1 to 2 inches apart on the baking sheet. Bake until golden brown and a little crusty, 15-17 minutes. Serve warm.
Grating frozen butter is an easy way to incorporate small, equal sized bits of very cold fat into flour, just what is called for in biscuit dough. (Iíve never gone back to my old ways after learning this technique.)
Most biscuit recipes tell you to use a biscuit cutter (which cuts the butter unevenly), a food processor (which means cleaning several machine parts afterwards), or two knives (which takes forever). Instead, use a hand-held grater with large holes. Take the butter directly from the freezer and leave the wrapping on one end, then grate the amount you need you need directly into the flour mixture.
Copyright by Terese Allen