Parmesan and Thyme Southern Style Biscuits

Southern Style Biscuits. My mother was a true Georgia Peach. She cooked biscuits on Saturday morning with bacon, grits, and scrambled eggs.  I loved my mom’s biscuits. They were the yummy’s biscuits I have ever eaten. I have not, to this day, 40 some years later ever tasted a biscuit as good as my mom’s recipe. Here’s the deal it was a true back in the day southern biscuit. You guys know what I mean. You use LARD and BUTTERMILK.  I don’t use LARD,  but I think I came up with a recipe that gives me some satisfaction.

I say some, because there is nothing like my mom’s biscuits. NOTHING like a White Lily, Lard-filled, Buttermilk Biscuit. LOL . 😂

I kid you not, these biscuits are very yummy. They are soft and flaky on the outside and super soft on the inside. I personally like a really flaky biscuit with a little crunch. The secret, the butter specks. You need to see the butter specks for those flakes. Look for the specks after you form your dough.

Here is my ode to my mom’s southern biscuits. I included parmesan and thyme this recipe, you can exclude it and just keep it original. Enjoy and remember to always Set the Table with Love. 💕💕💕

Southern Style Biscuits

Ingredients

2 cups unbleached organic all-purpose flour, plus more for dusting the board

1/4 teaspoon baking soda

1 tablespoon baking powder (use one without aluminum)

1 teaspoon sea salt

6 tablespoons unsalted butter, very very cold

1 cup organic buttermilk

1 cup parmesan cheese (optional) , but why not ?! 😊

1 tbsp fresh thyme leaves (optional)

Directions:

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. Add the milk. Add the parmesan and thyme. Stir just until the dough comes together. The dough will be very sticky. DO NOT OVER MIX. OVERWORKING BISCUIT DOUGH MAKES YOUR BISCUITS HARD.

Turn dough onto floured surface, dust top with flour and gently shape into a ball, mold dough gently. Kneading it into a circle about 4-5 times. * DO NOT OVER WORK THE DOUGH.

Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Pull the cutter directly up releasing the biscuit. DO NOT TURN THE BISCUIT CUTTER, THIS ALSO CAUSES BISCUITS TO TURN OUT HARD.

Place biscuits on baking sheet so that they just touch about 1/2 inch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are light golden brown on top,  about 15 to 20 minutes. Enjoy and Set the Table with Love.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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