Rye Biscuits with Gouda and Thyme
User Reviews
5
-
Servings
10 biscuits
Rye Biscuits with Gouda and Thyme
Description
Rye Biscuits with Gouda and Thyme mix rye and all-purpose flours to create a textured biscuit base. Thyme leaves are incorporated for herbal notes, and grated Gouda cheese adds a mild, smoky richness. The butter, chilled and cut into bits, is worked into the dry ingredients, yielding a coarse meal texture before liquid milk binds the dough. Rolled out about three-quarters of an inch thick, the dough is cut into rounds and brushed with butter and caraway seeds, lending extra flavor and a subtle crunch after baking.
These biscuits bake at a moderately high temperature for a short time, yielding a golden crust that encloses a moist, tender crumb. The thyme and Gouda provide distinctive aromatics and depth without overpowering the rye's characteristic taste, offering balanced, savory biscuits that complement a variety of meals.
They can be served warm alongside soups, stews, or salads, or enjoyed as part of a brunch spread. Their sturdy yet tender texture makes them versatile for spreading with butter or serving with cheese plates.
Store any leftovers covered at room temperature for a few days to maintain freshness, and reheat briefly to refresh their buttery aroma and texture.
Ingredients
- 5 ounces all-purpose flour 1 cup plus 2 tablespoons
- 3 ounces rye flour 3/4 cup
- 1 teaspoon sea salt fine grain
- 1 tablespoon thyme leaves
- 1 tablespoon baking powder
- 6 tablespoons unsalted butter diced and chilled in freezer 30 minutes
- 3 ounces gouda cheese 1 cup grated
- 1/2 cup whole milk plus 2 tablespoons
- unsalted butter melted, for brushing
- 1 teaspoon caraway seeds
Instructions
- Preheat oven to 425°F and set an oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Add flours, sea salt, thyme and baking powder to a large bowl, whisking to combine. Add the butter to the bowl, and, using your fingers, work the butter into the dry ingredients until it resembles coarse meal. Stir in the gouda, then add the milk and stir until just combined.
- Scrape dough out onto a lightly floured work surface, and knead 4 to 5 times, until it just holds its shape. Using a rolling pin, roll dough until 3/4 inch thick. Cut out 2 1/2-inch rounds with a cookie or biscuit cutter. Reroll and cut scraps as needed. Place biscuits on the prepared baking sheet at least 1 inch apart. Brush tops with melted butter, then sprinkle evenly with caraway seeds.
- Bake biscuits until golden and cooked through (11 - 13 minutes). Let cool for just a moment before enjoying. Store any leftover biscuits covered at room temperature for up to several days.
User Reviews
Overall Rating
5
You'll Also Love
