Buttery Maple Thyme 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 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
• In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
• Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.

Steps:

• DIRECTIONS 1. In a small saucepan, cover the thyme sprigs with the maple syrup and simmer over moderate heat for 1 minute; set aside. 2. In a large bowl, whisk the flour with the baking powder, table salt and chopped thyme. Cut in the butter until it's pea-size. Make a well in the center and pour in the milk. Stir with a fork until the dough is evenly moistened; turn out onto a lightly floured work surface and gather into a ball. 3. Roll out the dough ½ inch thick. Using a floured 2½-inch round cookie cutter, stamp out the biscuits as close together as possible. Press the scraps together and stamp out more biscuits. Transfer the biscuits to a parchment paper lined baking sheet and refrigerate for 30 minutes. 4. Preheat the oven to 400°. Brush the biscuits with the maple glaze and sprinkle with sea salt. Bake in the upper third of the oven for 20 minutes, or until golden. Serve warm. MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated overnight.

Steps:

• Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray.
• Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action.
• Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that's okay. Again, the less you work the dough, the lighter your biscuits will be.
• Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles.
• Place on the prepared baking sheet and bake for 12 to 15 minutes, until they're just lightly browned. Caution, the smaller your biscuits, the shorter the baking time.
• Serve warm.