Apparently I’m on a biscuit kick. Gotta say that I don’t mind because these are damn good! Holy hell, are they good! I would be remiss if I didn’t emphasize that point.
Imagine a buttery, flaky, buttermilk version of focaccia bread. The garlic and thyme blend together perfectly, not to mention the ginormous amount of butter.
So y’all know I have a slight tendency not to read directions carefully. I think it’s a teacher thing. Teachers never read directions. Anyway, when I read this recipe the first time I was astounded by the fact that it called for 16 tablespoons of butter. Holy smokes! What I missed, in my haste, was the word, “divided.” Oops!
This mistake led to 4 extra tablespoons of butter in the biscuit batter. But as I said in an earlier post, who doesn’t love a little/lot of butter? Oh, and the recipe says to serve the biscuits with the left over garlic butter. Yeah, that didn’t happen. All of the garlic butter ended up on top of the biscuits. I’m heavy handed that way.
One thing I love about making biscuits is the rolling process. I am not a graceful roller. Batter is always sticking to my rolling pin, but I kinda dig that because it leads to interesting observations. As I was rolling out the batter today, the top layer or two would pull up from the rest of the batter illustrating how biscuits get those lovely flaky layers. I guess it’s the science of baking but I see it as simply cool. A baker’s version of love.
Savory Garlic and Thyme Buttermilk Biscuits (recipe care of foodnessgracious.com)
INGREDIENTS: 4 cups all-purpose flour plus extra for dusting your work surface, 1/2 teaspoon baking soda, 2 tablespoons baking powder, 4 tablespoons fresh chopped thyme divided, 1 teaspoon salt, 1 teaspoon creole seasoning, 16 tablespoon cold butter divided, 2 cups buttermilk, 1 egg beaten, sea salt and cracked black pepper, 2 cloves garlic minced
DIRECTIONS: Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour. In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork. Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture. Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size. Add the buttermilk and slowly stir until most of the dough has come together. Dust your table with some flour and dump the mixture onto it. Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table. Roll the dough out in the shape of a rectangle to a thickness of about 1 inch. Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don’t worry if the corner ones are a little smaller. Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan. Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper. Bake in the oven for 25-28 minutes and golden brown. Melt the remaining 4 tablespoons of butter and add the garlic. Once the biscuits come out of the oven, brush them liberally with the garlic butter. Serve warm with extra butter.