Cheddar Thyme Biscuits

Prep time
20 min
Total Time
35 min
Rating
Not rated
0 ratings
Servings
12 biscuits

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.

Ingredients

  • 2 cups flour
  • 4 teaspoons chopped fresh thyme
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 34 teaspoon salt
  • 3 tablespoons frozen Organic Valley butter (in one chunk)
  • 1 cup Organic Valley Sharp Cheddar (about 2 ounces, grated and chilled)
  • 1 cup Organic Valley Live Organic Lowfat Plain Yogurt

Directions

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.

Notes

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.

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Comments

Rhonda from on January 3rd, 2012
This recipe is absolutely delicious! Only two in my household, so I halved the recipe. Had to add 1 tablespoon of milk to the dough, and bake for a few extra minutes. Otherwise, stuck to the recipe. Truly a keeper!

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