The first Friday of January requires a little bit of comfort.
The weather has been RIDICULOUS here in Minneapolis the past week. Like -32 degrees cold. It’s about this time every year where I wonder why it is I love this city so. But I do, and at the end of the day, it’s a good excuse to wear my super cozy new slippers, snuggle under a big blanket with Netflix, hot soup, and a Thyme Parmesan Drop Biscuits.
I’m not one for setting life-altering resolutions, but rather focus on short goals all year long. Right now, I’m focused on getting back to balance. I tout a balanced lifestyle a lot here, and I TOTALLY believe and do my best to live that way, but things have gotten a little outta wack the past six months.
If I made Thyme Parmesan Drop Biscuits in 2017, I would eat *basically* the entire batch and call it dinner. Maybe a tiny salad if I was feeling guilty. That bone chilling cold really gets me craving comfort you guys.
BUT NOW. Now it’s 2018 and I’m focused on having a big bowl of Roasted Tomato Carrot and Ginger Soup, or Butternut Squash Sweet Potato Soup, or Winter Balsamic Brussels Sprout Salad, with a biscuit on the side.
That’s balance, my friends! Healthy, comforting, soul-fulfilling meals.
Although I’d obviously be totally understanding you need a biscuit-only dinner. January is rough.
I think I have a deep-seeded love for biscuits. Like, I don’t think I’ve every really admit it to myself, not for any reason, I guess biscuits just aren’t something I gave a lot of thought to. Except when I had them, I couldn’t get enough. I’d always think “why in the world don’t I have more biscuits in my life?!”
So I’ve been experimenting with biscuits. And I haven’t succeeded in the super flakey, tall, cut-out biscuits that are adored in the south. So for now, I’m sticking to drop biscuits. They’re just as delicious, tender-crumbed, and buttery as those flakey ones. But with MUCH LESS work!
No folding the dough carefully, no cutting, no worry of over-handling and messing up all those layers and melting the butter. Just mixing, and plopping, and baking. Then eating, lots and lots of eating.
One of my favorite, soul-hugging herbs is thyme. Cannot get enough of it. Then of course what goes well with any sort of carbs and comforting herbs? Parmesan. Match made in heaven!
Let’s talk about toppings now. HONEY IS DYNAMITE drizzled over the top or a patch of melty butter in the middle. It brings just the right amount of sweet to the comforting, slightly salty biscuit.
What will you enjoy Thyme Parmesan Drop Biscuits with?
Thyme Parmesan Drop Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 cup cold butter cubed
- 1 cup whole milk
- 2 teaspoons fresh thyme chopped
- 1/2 cup freshly shredded parmesan cheese
- Pre-heat oven to 400°F. In a food processor, add flour, baking powder, salt, and sugar. Pulse several times to combine.
- Add cold, cubed butter to food processor. Pulse a few times until butter is incorporated into flour and forms as a pea-sized mixture. Add milk, thyme, and parmesan. Pulse until combined and moist; a "ball" will start to form. Don't over mix at this point!
- Scoop out approximately 1/3 cup of dough and place on a baking sheet (dough will be divided into six even drops). Bake for 18-22 minutes until tops begin to turn golden brown. Best served warm with a drizzle of honey.