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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.

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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.

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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.

Buttermilk Biscuits

16 Apr

A recent dinner conversation went as follows:

Hubby: “Oh my gosh”

Me: “I know, I can’t believe it”

Hubby: “These are so good”

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Me:”What’s your favorite part?”

Hubby: “I can’t decide.”

Me: “I don’t know if I like them better with butter and jam or just butter”

Hubby: “Me neither”

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Our entire dinner conversation was about these buttermilk biscuits. I had a lot of making up to do after testing out a healthy version of a cookie cake. That conversation went something like this:

Hubby: “Uhhh, what are these?”

Me: “I’m trying to make a healthy cookie cake for Joe’s birthday.”

Hubby: “Do you think it’s nice to remember someones birthday by making them a cookie cake that tastes like a sponge?”

Me: “They’re really that bad huh?”

Hubby: “Is it going to make you mad if I say yes?”

***In case you haven’t noticed, I have a very sarcastic husband 🙂

So after several failed attempts at making a healthy cookie cake, I decided to distract my frustration with a homemade, flaky, buttery biscuit.

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They went perfectly with my slow-cooker sticky ribs and roasted potatoes.

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I couldn’t believe how simple these were to make. They literally came together in minutes with the help of a food processor. They can be made ahead of time and refrigerated for 2 hours. Leave them in the refrigerator while the oven preheats. Part of the rise that occurs during the baking process is from the steam that forms when the butter melts. Keeping them cold up until they go in the oven is very important.

Buttermilk Biscuits

Makes 12 biscuits

Adapted from Baking Illustrated

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/2 cup (2 ounces) plain cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes

3/4 cup cold low-fat buttermilk

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees

2. Place the flours, baking powder, baking soda, sugar, and salt in the work bowl of a food processor fitted with the metal blade. Process with six 1-second pulses.

3. Remove the cover of the food processor and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses.

4. Remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eaight 1-second pulses.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Using a sharp knife or dough cutter, divide the dough in quarters and then cut each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased cookie sheet.

6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately with butter and jam.

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