We love our leisurely Saturday morning coffeetime... reading the newspaper, catching up on emails and watching (my) recorded cooking shows. It's no effort to mix up a batch of biscuits, either plain or with the cheddar and fresh thyme that is in this recipe. Eating them buttered and just out of the oven is the best...and even better with homemade Strawberry Fig Jam.
If you have an iron skillet
I would recommend using it instead of other bakeware,
as the resulting bottom crust
that develops is divine.
This skillet is one handed down from my Grandmother.
I treasure it, not only for the memories of family meals with loved ones, but because it is well seasoned and creates a consistent product every time.
2 cups self rising flour
1/2 t baking powder
1 t fresh thyme
1 c grated cheddar cheese
1 1/4 c buttermilk
4 T salted butter (melted)
Kosher salt
- Preheat oven to 375 degrees
- Sift flour and baking powder together in a bowl
- Add thyme and cheese, mix thoroughly
- Add buttermilk, mix until all incorporated
- Put melted butter in skillet/baking dish
- Spoon biscuit mix into skillet/baking dish (should yield about 12 biscuits)
- Turn each biscuit over in butter, sprinkle with Kosher salt
- Bake on top oven rack for 25 minutes
~ CGJ
