Is there really anything more southern than a hot, fresh, home made biscuit? You can eat them for breakfast, an afternoon snack, at 2 AM when no one’s looking, I don’t care. Just make them fast because you’re going to want to keep this recipe around!
Growing up, my dad had a few specialties that he was known for cooking. Cherries-in-the-snow dessert, French Toast with Hawaiian bread, and scratch biscuits were the top 3. If dad was making biscuits, he was definitely in a good mood, which meant we were totally going to beg him to take us somewhere or give us something.
I’ve taken the idea of scratch made biscuits and added fresh thyme leaves and crumbles of tangy goat cheese. Yess!! These are so good. Soft and fluffy on the inside with crisp edges. The goat cheese crumbles sort of melt into the dough and make it taste really creamy and smooth. I dare you to eat just one.
A word to the wise on making biscuits: DO buy a legitimate biscuit cutter, and DON’T use a rolling pin to roll them out. Using a rolling pin or using a glass as a makeshift biscuit cutter will give you flat biscuits that don’t rise. It’s all about being careful with the dough and patting it into shape before quickly cutting it with a sharp biscuit cutter. This will give you the rise and height you’re looking for.
These biscuits are perfect with a little butter or jam. Customize it how you like. You could make large biscuits and use them for breakfast sandwiches, or use them to make eggs benedict instead of the traditional english muffin. Get creative!
Goat Cheese & Thyme Biscuits
Ingredients
- 2 cups All Purpose Flour
- 1 1/2 tbsp Baking Powder
- 2 tbsp Granulated Sugar
- 3/4 tsp Salt
- 1/2 tsp Fresh Ground Black Pepper
- 5 tbsp Unsalted Butter very cold
- 1 tbsp Fresh Thyme Leaves
- 4 oz Goat Cheese crumbled
- 1 1/4 cup Heavy Cream
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine flour, baking powder, sugar, salt, and pepper. Use a cheese grater to shred the butter and then combine with the dry mixture. USe your fingertips to rub the butter into the mix until it resembles course meal.
- Stir in the fresh thyme leaves then add cheese and all heavy cream except one tablespoon. Mix with a fork until a sticky ball forms.
- Turn the dough out onto a generously floured surface and knead with floured hands until the dough has been worked into a ball (about 4 or 5 times). Pat the dough out into a 1 ” thick round and use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps.
- Place the biscuits on the prepared baking sheet and brush each one with the remaining heavy cream. Bake for 18-20 minutes or until golden brown. Serve hot with butter and/or jam.
