Cheddar-Thyme Flaky Biscuits Recipe -
Cheddar-Thyme Flaky Biscuits Recipe
  • READY IN 25 mins

Cheddar-Thyme Flaky Biscuits

Recipe by  

"Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!"

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Ingredients Edit and Save

Original recipe makes 10 biscuits Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
  3. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  4. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

Made these last night with some beef brisket. Cut back on the thyme and found that the sugar made them a little too sweet for my taste. A tip for everyone - put your butter in the freezer for about 15 minutes until really cold and then using the large holes on your grater, grate the butter into the flour mixture. This makes it easier to incorporate the butter and makes a great flaky biscuit. I will definitely make these again but with less sugar.

Most Helpful Critical Review
Dec 12, 2011

not that great


97 Ratings

Jan 27, 2009

First time biscuit maker! I really liked them. Didn’t use thyme or cream of tartar. I used block cheddar and I shredded it myself, made the biscuits tastier. The dough was incredible easier to work with. I cut the circles using a disposable plastic cup, the size was perfect. Next time I think I’m going to use less sugar and maybe add some bacon into the dough. I’ll keep you posted. Hope the review helps!

Dec 18, 2008

Superb! If the limit were not 5 stars, I could have given it a lot more. I happened to have some cheddar cheese and fresh thyme on hand or I might not have made this - and I'm so glad I did - it's absolutely scrumptious. And I think I'm going to try substituting other fresh herbs for the thyme - with rosemary and then with dill. Not that the thyme isn't as good as anything needs to be - yum - but just because I think it might be equally good in other ways to go with various foods. I baked these biscuits till they were light golden brown, and then put them on top of a nice, heated, beef burgundy stew and baked it like that for a few more minutes. Thanks for the recipe!

Jan 03, 2014

I reduced the amount of thyme and wished I had not. I reduced the amount of sugar to a mere 2 teaspoons and was very glad I did. When I removed the biscuits from the oven I brushed them with melted butter to which I added garlic powder and dried parsley flakes (fresh is always an option too). I found these to be perfectly risen, tender and salted just right for optimal flavor. Had I used the entire amount of sugar called for, however, I think I'd be singing a different song.

Apr 05, 2008

Perfect as is. I experimented with using 1 1/2 cups of white flour and 1/2 cup whole wheat flour, and that worked very well too. Next time I'm going to try sprinkling a little grated cheese on top just before baking, in addition to the cheese mixed in the batter. This is a good biscuit to serve with gravy, or to make breadfast sandwiches.

Jan 28, 2008

I've been searching for the perfect biscuit for a while now, and i've just found it. Flavourful, moist but still flaky, these were delicious! I'd make these again at the drop of a hat. I did have to add a touch of extra milk, though.

Dec 10, 2011

A little too sweet, but otherwise very good. Nice texture and I love the cheddar-thyme combo. Great with beef stew.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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