BUTTERMILK BISCUITS with FRESH THYME
INGREDIENTS
7½cups (940g) All Purpose Flour – sifted
3tbsp Baking Powder
1tbsp White Granular Sugar
1tsp Baking Soda
1tsp Fine Sea Salt
3cups (750ml) Buttermilk
1tbsp Fresh Thyme – rinsed and leaves stripped, plus more for garnish
Unsalted Butter – chilled and cubed ¾lb 340g
TECHNIQUE
1. Position rack in the center of a convection oven, preheat to 375°F (190°C) or gas mark 5
2. In a large mixing bowl combine flour, baking powder, sugar, baking soda, fresh thyme, and salt, whisk to combine
3. Add butter to bowl, use fingers to cut the butter into the flour mixture, continue until consistency is sand-like texture
4. Pour buttermilk over mixture and using a rubber spatula mix to combine
5. Do not overmix the dough, fold until JUST combined, turn out onto floured surface
6. Gently press the dough into a uniform, round shape, approximately 1” thickness
7. Using a 2½ to 3” round cookie cutter or a reserved tin can, cut biscuits from the dough, transfer to a baking sheet
8. Arrange biscuits with space between for a firm, textured edge, or, arrange just touching for a softer, moist edge
9. Gather scraps together and continue cutting biscuits or combine and bake in a cast-iron skillet for a “Hoe-Cake”
10. Place in the oven for 25-30 minutes, or until golden brown, transfer to a cooling rack
7½cups (940g) All Purpose Flour – sifted
3tbsp Baking Powder
1tbsp White Granular Sugar
1tsp Baking Soda
1tsp Fine Sea Salt
3cups (750ml) Buttermilk
1tbsp Fresh Thyme – rinsed and leaves stripped, plus more for garnish
Unsalted Butter – chilled and cubed ¾lb 340g
TECHNIQUE
1. Position rack in the center of a convection oven, preheat to 375°F (190°C) or gas mark 5
2. In a large mixing bowl combine flour, baking powder, sugar, baking soda, fresh thyme, and salt, whisk to combine
3. Add butter to bowl, use fingers to cut the butter into the flour mixture, continue until consistency is sand-like texture
4. Pour buttermilk over mixture and using a rubber spatula mix to combine
5. Do not overmix the dough, fold until JUST combined, turn out onto floured surface
6. Gently press the dough into a uniform, round shape, approximately 1” thickness
7. Using a 2½ to 3” round cookie cutter or a reserved tin can, cut biscuits from the dough, transfer to a baking sheet
8. Arrange biscuits with space between for a firm, textured edge, or, arrange just touching for a softer, moist edge
9. Gather scraps together and continue cutting biscuits or combine and bake in a cast-iron skillet for a “Hoe-Cake”
10. Place in the oven for 25-30 minutes, or until golden brown, transfer to a cooling rack
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