For us Soup Season has kicked in officially, and nothing like a warm rusty bread to dunk into hot soup, did I said it before that I love winters 😀 .
Yesterday again I made a full pot of my tomato carrot soup, and immediately thought of these biscuits flashed in my mind and how could I say No to it ! when the result is so cheesy and flaky biscuits.
Unlike Indian biscuits which are crisp (almost cookie like) in texture these biscuits are soft inside and almost crispy outside almost similar to scones. Thet are common feature of Southern cuisine in the United States.
Its kind of short bread which is soft inside and crisp outside , one secrete to a flaky texture is to use your butter as cold as it can be. I freeze the butter, grate it and freeze it again to get the desired result.
Since I bake the recipe with almost half the amount of butter than it is normally used, so this step is very crucial for getting the desired texture of cheddar and thyme biscuits while baking.
Another thing while baking these biscuits is using cold milk and do not over mix it, just combine the ingredients well and bake them.
If you like your biscuits a little crisp on the outside, brush with water before you start baking. Serve them as a snack with tea or coffee or dunk in warm soup either way it is a total comfort food !
Now I leave you to catch on the recipe with few quotes about biscuits…
I love cheese and biscuits, the stronger the better ~Eric Bristow
Poetry is the synthesis of hyacinths and biscuits ~Carl Sandburg
Serving Suggestion: Enjoy some with some jam or dunk in some hot soup like we did.
- 1 pinch soda
- 1/4 tsp thyme Dried
- ¼ cup butter / margarine grated Cold Grated
- ¼ cup cheddar cheese Skim
- 2/3 cup milk
In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
Add grated butter, grated cheddar cheese, thyme salt and mix it till it becomes crumb like in texture.
Pour the milk little bit at a time till the mixture is well combined and holds together.
Drop approximately one tbsp size of the dough onto an greased cookie sheet.
Bake for 10 minutes in a preheated oven at 400F/.
Lightly brush the biscuits with melted butter and bake for another 5-6 minutes.
Serve hot when just out of oven. You can make dough beforehand and bake them when you are about to serve.
In case you have guests and want to finish off cooking just reheat them for 2-3 minutes and they taste almost as good as fresh.