Buttermilk Thyme Drop Biscuits Recipes

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
• Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

Steps:

• Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

Steps:

• Preheat oven to 425.
• In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
• Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms. (You may need to add up to 1 tablespoons more buttermilk.).
• Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through. Transfer to rack to cool slightly, but serve warm.

Steps:

• Preheat oven to 425.
• In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
• Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms. (You may need to add up to 1 tablespoons more buttermilk.).
• Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through. Transfer to rack to cool slightly, but serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.