Rob + Eustace

Eustace's Yogurt Thyme Biscuits

My grandmothers were both known for cooking biscuits. My Mom’s Mom was a workhorse, making biscuits six-days a week to sell at her diner. Dad’s Mom was a farm-girl from Oklahoma and lower Missouri and she made a version of this biscuit for special occasions, except with buttermilk. Both Grandmas were cooks of the highest order, and they are with us today in these biscuits. - e.

Ingredients
3 c flour
2 T sugar
4 t baking powder
1/2 t baking soda
1 t table salt
14 T irish butter, frozen for 30 mins, +2 T set aside
3/4 c yogurt mixed with water to make 1-1/4 c
1/4 c fresh picked thyme leaves (can also be done with fresh sage to great effect for dinner)

Directions
Line baking sheet with parchment paper and set aside. Whisk dry ingredients (not thyme) together in large bowl. Coat 14 T of butter with flour mixture (roll in bowl), then grate on large holes of box grater directly into the flour mixture. Toss gently to combine, then set in freezer for 10 minutes.

Remove bowl from freezer and make a well in the center. Slowly stir in yogurt mixture until it is incorporated. Mixture will seem too dry but find your spirit and move on. Transfer dough to well-floured counter. Dust top of dough with dry flour mixture or more flour. Using floured hands, press dough into a square.

Using a rolling pin, roll to a 12x9 inch rectangle. Starting at a short side, fold up one-third over center, then do opposite end (like a business letter). Press top of dough firmly to seal internally, then turn the dough 90 degrees. Roll again to a 12x9 rectangle and repeat folding-turning-rolling 2x. With the 12x9 rectangle in front of you, sprinkle 1/2 of the thyme on to the dough, making sure to spread evenly. Fold, turn, rollout and repeat the step with the last of the thyme. (5 folds total) Roll dough to 8.5 inch square (about 1 inch thick), wrap in plastic and refrigerate for 30 mins. Adjust oven rack to upper-middle and heat to 400 degrees.

Transfer dough to floured cutting board (important to do on the board). Using a very sharp, floured, long chef’s knife, trim 1/4 inch of dough from each side of the square so that all sides now have a fresh edge. Flour knife, and cut remaining square into 9 squares. Arrange at least 1 inch apart on baking sheet. Melt reserved 2 T of butter and brush on tops of biscuits.

Bake until tops are golden brown, 23-26 mins, rotating sheet halfway through. Transfer to wire rack, and let cool 15 mins before serving.