Cheddar Thyme Flaky Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and helps create flaky layers.

Cheddar cheese: Provides a savory, cheesy flavor.

Fresh thyme leaves: Adds a fragrant, herbal note to the biscuits.

Milk: Binds the ingredients together and adds moisture.

When cutting in the butter for the biscuits, make sure it is very cold. This helps create the flaky texture. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This ensures that the butter is evenly distributed without melting, which is crucial for achieving the desired flakiness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold unsalted butter - Substitute with cold margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and a different melting quality.

• fresh thyme leaves - Substitute with dried thyme: Use 1 teaspoon of dried thyme for every tablespoon of fresh thyme, as dried herbs are more concentrated.

• cold milk - Substitute with cold buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.

• For short-term storage:

  • Place the cooled biscuits in an airtight container or a resealable plastic bag.
  • Store at room temperature for up to 2 days.
  • To reheat, preheat your oven to 350°F (175°C) and warm the biscuits for about 5-7 minutes.

• For longer storage:

  • Wrap each biscuit individually in plastic wrap or aluminum foil.
  • Place the wrapped biscuits in a resealable freezer bag or an airtight container.
  • Label the container with the date to keep track of freshness.
  • Store in the freezer for up to 3 months.

• When ready to enjoy frozen biscuits:

  • Remove the desired number of biscuits from the freezer.
  • Let them thaw at room temperature for about 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Place the biscuits on a baking sheet and bake for 10-12 minutes until heated through and slightly crispy on the outside.

• For a quick microwave option:

  • Place a thawed biscuit on a microwave-safe plate.
  • Cover with a damp paper towel to retain moisture.
  • Microwave on medium power for 20-30 seconds or until warmed through.

• To maintain the flaky texture and cheddar flavor, avoid reheating biscuits multiple times.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes until they are warmed through and the cheddar is melty again.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits directly on the rack or on a small baking tray. Heat for about 8-10 minutes. This method is great for achieving a slightly crisp exterior.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious as microwaving too long can make them tough.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method can help maintain the flaky texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes. This method is quick and helps retain the flaky texture while reheating evenly.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Grater: Shred the cheddar cheese.

• Measuring cups: Measure out the flour, milk, and shredded cheese.

• Measuring spoons: Measure the baking powder, salt, and thyme leaves.

• Wooden spoon: Stir in the cheddar cheese, thyme, and milk.

• Rolling pin: Roll out the dough to ½ inch thick.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on it for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Cooling rack: Allow the biscuits to cool after baking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the process.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Pre-shred cheese: Buy pre-shredded cheddar cheese to save time on grating.

Chill tools: Keep your butter and mixing tools cold to speed up the dough preparation.

Batch bake: Double the recipe and freeze extra biscuits for quick future use.