Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 biscuits
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

220 calories; protein 4.7g; carbohydrates 24.4g; fat 11.7g; cholesterol 31.8mg; sodium 419.9mg. Full Nutrition
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Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/09/2009
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. Read More
(92)

Most helpful critical review

Rating: 3 stars
12/12/2011
not that great Read More
(4)
141 Ratings
  • 5 star values: 110
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
02/09/2009
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. Read More
(92)
Rating: 5 stars
01/27/2009
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! Read More
(55)
Rating: 5 stars
12/18/2008
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! Read More
(40)
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Rating: 4 stars
01/03/2014
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. Read More
(26)
Rating: 5 stars
04/05/2008
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. Read More
(14)
Rating: 5 stars
01/28/2008
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. Read More
(13)
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Rating: 4 stars
12/10/2011
A little too sweet, but otherwise very good. Nice texture and I love the cheddar-thyme combo. Great with beef stew. Read More
(11)
Rating: 5 stars
05/17/2008
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. Read More
(11)
Rating: 5 stars
01/12/2009
These were so delicious. They are just like the biscuits served at Red Lobster seafood restaurant. Read More
(9)
Rating: 3 stars
12/12/2011
not that great Read More
(4)
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