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.