I had a completely different recipe planned for today. It was a sweet baked breakfast treat (my jam) that turned out simply delicious. But then, on whim caused by the impending expiration date of buttermilk in my refrigerator, I decided we needed savory biscuits for dinner. I added a little thyme, a bit of parmesan cheese, and sea salt…and then experienced a ho-hum dinner become extra special. That was Sunday night. On Monday night, I couldn’t forget the crisp edges, the buttery flakes, and the subtle salty goodness of these delectable little biscuits. So, I made them again. Two nights in a row. They beckoned me again! They’re so easy and quick! Is it too much to make these tasty savory buttermilk biscuits three nights in one week?
- 2 cups all-purpose flour
- 1¼ teaspoon dried thyme
- ⅓ cup freshly grated parmesan cheese
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- 5 tablespoons cold unsalted butter, diced in ½" chunks
- 1 cup buttermilk
- Preheat oven to 425 degrees. In a large bowl, combine flour, parmesan cheese, thyme, baking powder, salt, and baking soda. Using a pastry blender blend the butter into the flour mixture until it resembles coarse meal.
- Add buttermilk and stir with a fork until it is well combined and forms a large mass.
- Lightly flour a work surface and pour the dough onto the floured surface. Gently form with hands if dry pieces of dough are unincorporated.
- Flour a rolling pin and gently roll out the dough until it is approximately 1" thick. Use biscuit cutters to cut out biscuits.
- Gently combine and roll out remaining dough until all have been shaped into biscuits. (Be careful to not over-handle the dough.) Place on a baking sheet with at least 1" space in between biscuits.
- Bake for 15 minutes. Transfer to a wire rack to cool slightly. Serve warm.
