Thyme And Cheese Biscuits
Savory thyme and cheese biscuits with a flaky texture, perfect as a flavorful side or snack, appealing to cheese lovers and those who enjoy herb-infused baked goods.
Ingredients
Instructions
- Grease a cookie sheet and set aside.
- Mix flour, baking powder, minced thyme, parsley, rosemary, and cheddar cheese in a large mixing bowl using a fork.
- Cut in the butter until the mixture resembles crumbs.
- Add milk and stir until the dough holds together, adding more milk if necessary.
- Drop large spoonfuls of dough onto the prepared cookie sheet, spacing them about an inch apart.
- Bake in a 400°F (200°C) oven for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of garlic powder or substituting some of the cheddar cheese with Gruyère. Fresh herbs can be swapped based on availability; oregano or chives work well too. To ensure a flaky texture, avoid overmixing the dough once you add the milk. If you prefer a more savory biscuit, incorporate crumbled bacon or ham.
Serving Suggestions
These thyme and cheese biscuits make a delightful addition to any brunch table, especially when served alongside a fresh salad or as part of a hearty soup. They also pair beautifully with New Orleans-Style Broiled Chicken for a complete meal. Consider serving them warm with a pat of butter or a side of homemade jam for extra flavor.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Thyme And Cheese Biscuits contains roughly 240 calories, with 2g protein, 18g carbohydrates, and 19g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but the texture may be denser. To lighten the biscuits, consider using a blend of whole wheat and all-purpose flour, or add a bit more baking powder to help them rise.
What can I do if my dough is too dry?
If your dough feels dry, gradually add a little more milk, one tablespoon at a time, until it holds together. Be careful not to add too much at once, as this can make the biscuits tough.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. When ready to bake, simply scoop and drop the dough onto the cookie sheet. You may need to add an extra minute or two to the baking time if the dough is cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).