- 2 3/4 2.75 2.75cups CUP_USVolumeall-purpose flour
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumesugar
- 1 1 1tablespoon TABLESPOON_USVolumebaking powder
- 1 1 1teaspoon TEASPOON_USVolumebaking powder
- 2 2 2teaspoons TEASPOON_USVolumesalt
- 1/4 0.25 0.25teaspoon TEASPOON_USVolumebaking soda
- 10 10 10tablespoons TABLESPOON_USVolume(5 ounces) chilled unsalted butter, cut into small pieces
- 1/4 0.25 0.25cup CUP_USVolumeminced onion
- 1 1 1tablespoon TABLESPOON_USVolumechopped fresh or 2 teaspoons dried thyme 1 cup buttermilk
- 1 1 1tablespoon TABLESPOON_USVolumemilk or cream
- 1/4 0.25 0.25cup CUP_USVolumegrated Parmesan cheese, optional
- In a food processor fitted with the steel blade, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter, onion, and thyme, and process until the mixture resembles fine meal. With the machine running, pour the buttermilk through the feed tube, just until the dough comes together.
- Turn out onto a well-floured work surface and knead lightly into a round ball. Roll out the dough to about 1-inch thickness, and with a 2-inch cookie cutter, cut out as many biscuits as you can. Repeat this procedure until you have used all the dough, giving you 20 to 22 biscuits. Arrange the biscuits, as cut, on two parchment-lined baking trays. Refrigerate for at least 1 hour, up to 24 hours.
- Preheat the oven to 350 degrees F.
Brush the top of each biscuit with milk or cream and sprinkle with the Parmesan cheese, if desired. Bake 25 to 35 minutes, until lightly golden. Serve warm.
Note: Makes 20 to 22 biscuits.
PresentationDelicious by themselves, these biscuits are great with soup or served with butter and honey, or your favorite preserves.
These are wonderful, fluffy, biscuits, crusty on the outside and light and buttery inside. To this basic recipe you may want to add some finely chopped jalapeņo or toasted sesame seeds. Plumped raisins can also be added, eliminating the Parmesan cheese and minced onion.