Best 6 Buttery Maple Thyme Biscuits Recipes

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

BUTTERMILK-THYME DROP BISCUITS

Steps:

• Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
• Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
• Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
• Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

MAPLE-THYME BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
• In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
• Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.

LEMON-THYME BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

LEMON THYME BISCUITS

Steps:

• Preheat the oven to 425*F.
• Lightly oil a baking sheet.
• Place the butter pieces and lemon peel in a medium bowl or in food processor.
• Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
• By hand or with the food processor, mix the butter into the flour until evenly distributed.
• Add the thyme and mix well.
• Add the buttermilk and stir or pulse briefly.
• The dough will be soft and a little sticky.
• On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
• Slice it into six pie-shaped wedges.
• Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
• Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
• Serve immediately.
• Enjoy!