If you have read my "about" page, then you know that I am a firm believer in moderation. I don't believe in cutting out any food or food group. I believe in eating mostly nutrient-packed foods while allowing a little wiggle room for some more indulgent treats. Take these biscuits for example. They are flaky, buttery, savory, sweet, and are meant to be enjoyed right out of the oven.
When you take the guilt away from eating an indulgent treat, it is easier to actually enjoy the food you are eating. When you actually enjoy the food you are eating, it is easier to listen to when your body says you've had enough. When I made these biscuits, I paired them with a veggie-packed soup to balance things out.
These biscuits require a few extra steps but they are very worth it in the end. Promise.
Maple Parmesan Thyme Biscuits
Makes 8 biscuits
Note: These biscuits are best enjoyed immediately after making them. They will keep in an airtight container for 1-2 days but they lose their flakiness.
2 thyme sprigs, plus 1 tablespoon chopped thyme
1/4 cup pure maple syrup
1/2 cup milk (I have used skim and 1% milk)
2 tablespoons apple cider vinegar
2 cups all purpose flour, plus more for rolling out
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons cold unsalted butter, diced into 1/2 inch pieces
1 cold large egg
1 oz parmesan cheese, grated
1. Preheat oven to 425 degrees. In a small sauce pan, cover thyme sprigs with maple syrup. Simmer over moderate heat for 1 minute. Set aside.
2. In a small liquid measuring cup, combine the milk and apple cider vinegar. Set aside.
3. Place 2 cups of flour, baking powder, salt and chopped thyme in the bowl of an electirc mixer fitted with the paddle attachment. Turn the mixer on low to combine. With the mixer still on low, add the butter and mix until the butter is the size of peas.
4. Add the egg to the milk and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
5. In a small bowl, mix the grated parmesan with a small handful (about 1 tablespoon) of flour. Turn the mixer on low and add the cheese to the dough. Mix only until roughly combine.
6. Dump the dough out onto a well-floured board and knead lightly six times. Roll the dough out to a 5×10 inch rectangle. With a sharp, floured knife, cut the dough into 8 rough rectangles. Transfer to a baking sheet lined with parchment paper or a silicone baking mat. (At this point, you can refrigerate the biscuits for up to 24 hours and bake them off later).
7. Brush the tops with the maple syrup and bake for 20-25 minutes until the tops are browned and the biscuits are cooked through. Cool for 5 minutes on baking sheet and then remove to a cooling rack.