The Best Black Pepper and Thyme Biscuits
These Black Pepper and Thyme Biscuits are soft and buttery with fragrant thyme and a subtle hint of heat from the black pepper making them one of the best pairings for a good bowl of soup.
I will use any excuse to make biscuits and my Turkey and Red Peas Soup needed some good company.
Similar to the Southern Buttermilk Biscuits made previously, These biscuits have a soft and buttery buttermilk flavor with the fragrant taste of fresh thyme and subtle kick of heat from the pepper.
They go perfect with soups and would even be amazing as sliders like my buttermilk chicken sliders.
However you decide to eat them just know they are addictive!
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to Make Black Pepper & Thyme Biscuits
AuthorsefordCategoryBiscuits & Scones, Holiday MenuDifficultyBeginnerThese Black Pepper and Thyme biscuits are soft fluffy buttermilk based biscuits with fragrant fresh thyme and subtle heat of black pepper. They are Perfect for soups and stews or make great biscuit sliders.
First, put all ingredients into food processor except the buttermilk. Pulse until crumbles form then gradually add in milk until the mixture thickens into a dough.
Next, turn out onto a lightly floured surface and press the dough into a ball, wrap with cling film and place into the fridge to chill for 15 minutes.
Firstly, In a large bowl, add the flour, baking powder, salt, fresh thyme and pepper. Toss in the butter and using a fork or pastry cutter press the into the flour mixture until combined.
Secondly, pour in the buttermilk slowly mixing with a wooden spoon until the dough forms to your desired consistency.
Lastly, Like with the first method, form a ball, wrap and chill.
Preheat the oven on 350F/150C.
Start by flouring a rolling pin and roll dough onto a lightly dusted surface to about 1/4 to 1/2 inch thick. Fold in both sides creating layers and roll out again to the desired thickness.
From here, take a cookie cutter or wide rim drinking glass and press onto the dough making biscuit rounds. Place onto a lined tray or dusted cast iron pan and brush with melted butter.
Finally, bake for 15 minutes or until golden brown then brush with more melted butter and sprinkle with a pinch of salt.
Ingredients
Directions
First, put all ingredients into food processor except the buttermilk. Pulse until crumbles form then gradually add in milk until the mixture thickens into a dough.
Next, turn out onto a lightly floured surface and press the dough into a ball, wrap with cling film and place into the fridge to chill for 15 minutes.
Firstly, In a large bowl, add the flour, baking powder, salt, fresh thyme and pepper. Toss in the butter and using a fork or pastry cutter press the into the flour mixture until combined.
Secondly, pour in the buttermilk slowly mixing with a wooden spoon until the dough forms to your desired consistency.
Lastly, Like with the first method, form a ball, wrap and chill.
Preheat the oven on 350F/150C.
Start by flouring a rolling pin and roll dough onto a lightly dusted surface to about 1/4 to 1/2 inch thick. Fold in both sides creating layers and roll out again to the desired thickness.
From here, take a cookie cutter or wide rim drinking glass and press onto the dough making biscuit rounds. Place onto a lined tray or dusted cast iron pan and brush with melted butter.
Finally, bake for 15 minutes or until golden brown then brush with more melted butter and sprinkle with a pinch of salt.
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