Parmesan and Thyme Biscuits

Skip to recipe for easy parmesan and thyme biscuits

I’ve been working on my baking lately, and so far, it’s going…OK. I’m not exactly the best at following other recipes, because inevitably I go rogue and try to add my own spin on things. I know, it’s not a great habit for baking, and it certainly didn’t go well for me in my undergrad organic chemistry lab either! Turns out, chemicals are not as forgiving as the items in my fridge.

 

Anyways, I’ve been working hard on shaking this habit so that I can start to try more complex pastries and desserts. In between these tedious attempts at tart shells and cookies, I like to take a “break” and to turn biscuits. It still counts as baking, they’re impressive, they’re tasty…but they’re sooo easy! And the best part is that they give some wiggle room and allow for creativity and experimentation (within reason). I’ve tried all sorts of variations of biscuits, including cheddar and chive, lemon and rosemary, even cheesy jalapeño! But today I’m cooking up delicious parmesan and thyme biscuits to accompany my latest and greatest winter soup recipe. Click here for the recipe for spicy carrot and ginger soup.

 

Any time someone bakes something from scratch, people freak out. Usually, it’s for good reason (baking is friggin’ hard). But not these biscuits. They’re so easy, they use only ingredients you probably already have in your fridge, and yet, they add so much to any dinner party or potluck. Rather than buying the usual bread rolls or baguette for the centre of your table, whip up these quick biscuits and be prepared to seriously impress your guests. Trust me, once you start making biscuits, you’ll never go back.

So that’s it! Try your hand at these biscuits, or sub in different herbs to accompany whatever’s on tonight’s menu. Don’t forget to comment below with whatever variations you try!

 

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Parmesan and Thyme Biscuits

Homemade biscuits are a really impressive addition to any dinner party...until you know how easy they are to make! Surprise your guests with these delicious parmesan and thyme biscuits, or just whip them up quickly to dip into your favourite soup this winter.

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup fresh parmesan cheese, grated (not packed down)
  • 1 tsp chopped fresh thyme leaves*
  • 3 tbsp cold, salted butter
  • 1 cup cold milk, plus extra
  • 2 tbsp plain Greek yogurt

Instructions

Preheat oven to 415°F. Cut the cold butter roughly into 1cm cubes and place back in the fridge until ready to use.**

    In large bowl, stir together flour, salt, baking powder, grated parmesan cheese and chopped fresh thyme.

    1. Add the cold butter to the dry ingredients, and mix with your fingers until the butter is about the size of peas (it will still look chunky). Do not work the butter too much with your hands, as it is important the butter stays cold. 

    2. Stir in the milk and Greek yogurt. The mixture should be chunky, slightly looser than dough, but not as loose as pancake mix. A good way to tell is that when you place it down in a dollop of the baking sheet, it should not spread out, but rather stay in a dollop shape. You may need to add a bit more milk to get it to this consistency. 

    3. Spoon the mixture into six dollops on a baking tray, grate a bit of fresh parmesan over the top of each, and place the tray into the preheated oven for about 15 minutes, or until they start to look golden brown around some of the edges (I usually start checking on them after about 12 minutes). Take them out and serve alongside your favourite soup, or in a basket at the centre of your next dinner party table. Enjoy! 

    Recipe Notes

    *Don't have thyme? Does thyme not go with what you're serving? No problem! Substitute thyme for rosemary, chives, sage, etc. Please comment below with your variations on this recipe! 

     

    **It's so important that the butter is cold! I like to cube up the butter before I use it, and sometimes even place it in the freezer for a few minutes to make sure it's really cold. 

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