Buttermilk Thyme Biscuits

Recipe and photo by Tami Ganeles Weiser Yield:  9 biscuits
Prep Time:  30 minutes Cook Time:  14 minutes

Buttermilk Thyme Biscuits

Fresh thyme infuses these flaky, buttery biscuits with a wonderful herbaceousness. The buttermilk egg wash will give the biscuits a more polished look and feel; if you prefer a traditional biscuit, by all means omit the egg wash.



2 cups (260 grams) unbleached, all-purpose flour, chilled, plus more for dusting

1 tablespoon (14 grams) baking powder

1 tablespoon (13 grams) granulated sugar

1 teaspoon (5 grams) salt

1 tablespoon minced fresh thyme leaves

⅓ cup (76 grams) chilled, unsalted butter, diced

¾ cup chilled buttermilk

Egg Wash (optional):

2 teaspoons buttermilk

1 large egg


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Add the minced thyme leaves. Using a chilled pastry blender, 2 forks, 2 knives  or your fingers, cut the cold butter into the flour and rub together until it resembles coarse meal. Stir in the buttermilk and mix gently until the dry ingredients are just moistened; handle it as little as possible. (If you wish, you can do this in the food processor; you can even chop the thyme in the processor first, then add the dry ingredients, and pulse 4 times to blend. Then cut in the butter and pulse 6 or 8 times for 1 second each time. Add the buttermilk and mix gently by hand to avoid over processing.)
  2. Lightly flour your hands and gather the dough into a ball. Again, handle it as little as possible. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about ½ inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet.
  3. If you are making an egg wash, beat the 2 teaspoons buttermilk with the egg in a small bowl. Brush the tops of the biscuits with the egg wash.
  4. Bake for 12 to 14 minutes, until golden brown. Serve warm.

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