Made these last night with some beef brisket. Cut back on the thyme and found that the sugar made them a little too sweet for my taste. A tip for everyone - put your butter in the freezer for about 15 minutes until really cold and then using the large holes on your grater, grate the butter into the flour mixture. This makes it easier to incorporate the butter and makes a great flaky biscuit. I will definitely make these again but with less sugar.
First time biscuit maker! I really liked them. Didn’t use thyme or cream of tartar. I used block cheddar and I shredded it myself, made the biscuits tastier. The dough was incredible easier to work with. I cut the circles using a disposable plastic cup, the size was perfect. Next time I think I’m going to use less sugar and maybe add some bacon into the dough. I’ll keep you posted. Hope the review helps!
Superb! If the limit were not 5 stars I could have given it a lot more. I happened to have some cheddar cheese and fresh thyme on hand or I might not have made this - and I'm so glad I did - it's absolutely scrumptious. And I think I'm going to try substituting other fresh herbs for the thyme - with rosemary and then with dill. Not that the thyme isn't as good as anything needs to be - yum - but just because I think it might be equally good in other ways to go with various foods. I baked these biscuits till they were light golden brown and then put them on top of a nice heated beef burgundy stew and baked it like that for a few more minutes. Thanks for the recipe!
I reduced the amount of thyme and wished I had not. I reduced the amount of sugar to a mere 2 teaspoons and was very glad I did. When I removed the biscuits from the oven I brushed them with melted butter to which I added garlic powder and dried parsley flakes (fresh is always an option too). I found these to be perfectly risen tender and salted just right for optimal flavor. Had I used the entire amount of sugar called for however I think I'd be singing a different song.
Perfect as is. I experimented with using 1 1/2 cups of white flour and 1/2 cup whole wheat flour and that worked very well too. Next time I'm going to try sprinkling a little grated cheese on top just before baking in addition to the cheese mixed in the batter. This is a good biscuit to serve with gravy or to make breadfast sandwiches.
I've been searching for the perfect biscuit for a while now and i've just found it. Flavourful moist but still flaky these were delicious! I'd make these again at the drop of a hat. I did have to add a touch of extra milk though.
A little too sweet, but otherwise very good. Nice texture and I love the cheddar-thyme combo. Great with beef stew.
These were soooo good. I didn't have thyme so I just used cheddar and they were still delicious. Letting the dough sit for a while extra (15 minutes) made them rise a bit more and look more biscuit-y.
These were so delicious. They are just like the biscuits served at Red Lobster seafood restaurant.
