| THYME BISCUITS |
Adapted from www.HomeCooking.about.com
1/4 pound (about 7/8 cup) unbleached white flour
1/4 pound (about 7/8 cup) whole wheat flour or whole wheat pastry
flour
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon fresh thyme leaves or 1-1/2 teaspoons crumbled dried
5 Tablespoons unsalted butter
2/3 cup sour milk, buttermilk, or plain nonfat yogurt
Preheat the oven to 450 degrees F. Butter a baking sheet. Sift
together the flours, salt, sugar, baking powder, and baking soda. Stir in
the thyme. Cut in the butter, then take up the flour and roll briskly
between the palms of your hands so the mixture has the consistency
of coarse cornmeal. This step can also be done in a food processor
fitted with the steel blade, using the pulse action.
Stir the milk, buttermilk, or yogurt into the mixture. Gather up the
dough and gently knead it, not working the dough like bread but just
pressing it together so that it comes together in a cohesive lump. It
will be slightly sticky, so lightly flour your hands. The less you work the
dough, the lighter your biscuits will be. Roll out to a thickness of about
3/4 inch and cut into squares, triangles, or rounds. For bite-size
biscuits, cut into squares, then cut the squares diagonally into small
triangles.
Place on the prepared baking sheet and bake for 12 to 15 minutes, until
they're beginning to brown. Serve warm.
1/4 pound (about 7/8 cup) unbleached white flour
1/4 pound (about 7/8 cup) whole wheat flour or whole wheat pastry
flour
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon fresh thyme leaves or 1-1/2 teaspoons crumbled dried
5 Tablespoons unsalted butter
2/3 cup sour milk, buttermilk, or plain nonfat yogurt
Preheat the oven to 450 degrees F. Butter a baking sheet. Sift
together the flours, salt, sugar, baking powder, and baking soda. Stir in
the thyme. Cut in the butter, then take up the flour and roll briskly
between the palms of your hands so the mixture has the consistency
of coarse cornmeal. This step can also be done in a food processor
fitted with the steel blade, using the pulse action.
Stir the milk, buttermilk, or yogurt into the mixture. Gather up the
dough and gently knead it, not working the dough like bread but just
pressing it together so that it comes together in a cohesive lump. It
will be slightly sticky, so lightly flour your hands. The less you work the
dough, the lighter your biscuits will be. Roll out to a thickness of about
3/4 inch and cut into squares, triangles, or rounds. For bite-size
biscuits, cut into squares, then cut the squares diagonally into small
triangles.
Place on the prepared baking sheet and bake for 12 to 15 minutes, until
they're beginning to brown. Serve warm.
