Maple Thyme Parmesan Biscuits

6 Oct

Uh oh. It has happened again…

The silence that takes over our dinner table when we are eating something that is just too.good.for.words. It happened a few months back when I made these biscuits. And it happened last weekend when I crafted up these Maple Thyme Parmesan Biscuits.


I consider myself a fairly humble person but I must say, I did good with these!

It was the perfect fall weekend. Clear skies, high in the low 70s, a crisp fall breeze, and two awesome wins for my husband’s soccer team. I popped a chicken in the slow cooker (recipe still needs to be perfected), roasted up some beets and turnips from the farmers market, and tossed up a simple salad. Something was missing. Something flaky, buttery, melt-in-your-mouth delicious. Something like these Maple Thyme Parmesan Biscuits.


Don’t ask questions. Just do it…as long as you’re prepared for the silence that will become your dinner table while everyone is enjoying these.

Maple Thyme Parmesan Biscuits

Adapted from Ina Garten Back to Basics

Makes 8 biscuits

2 thyme sprigs, plus 1 tablespoon chopped thyme
1/4 cup pure maple syrup
1/2 cup milk (I used skim)
2 tablespoons apple cider vinegar
2 cups all purpose flour, plus more for rolling out
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons cold unsalted butter, diced into 1/2 inch pieces
1 cold large egg
1 oz parmesan cheese, grated
1. Preheat oven to 425 degrees. In a small sauce pan, cover thyme sprigs with maple syrup. Simmer over moderate heat for 1 minute. Set aside.
2. In a small liquid measuring cup, combine the milk and apple cider vinegar. Set aside.
3. Place 2 cups of flour, baking powder, salt and chopped thyme in the bowl of an electirc mixer fitted with the paddle attachment. Turn the mixer on low to combine. With the mixer still on low, add the butter and mix until the butter is the size of peas.
3. Add the egg to the milk and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
4. In a small bowl, mix the grated parmesan with a small handful (about 1 tablespoon) of flour. With the mixer still on low, add the cheese to the dough. Mix only until roughly combine.
5. Dump the dough out onto a well-floured board and knead lightly six times. Roll the dough out to a 5×10 inch rectangle. With a sharp, floured knife, cut the dough into 8 rough rectangles. Transfer to a baking sheet lined with parchment paper or a silicone baking mat. (At this point, you can refrigerate the biscuits for up to 24 hours and bake them off later). Brush the tops with the maple syrup and bake for 20-25 minutes until the tops are browned and the biscuits are cooked through.

One Response to “Maple Thyme Parmesan Biscuits”


  1. No-Sugar Added Pumpkin Pie | deliciousbalance - November 24, 2014

    […] wrong with enjoying the warm comfort  of my Paper Bag Apple Pie, slathering some butter on my Maple-Thyme Parmesan Biscuits, or indulging in some Toasted Oatmeal Scones…once in a while. Usually the moderation part […]

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