Parmesan & Thyme Biscuits with Truffle Butter

Parmesan & Thyme Biscuits

with Truffle Butter

25 MIN
$10.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

These savory biscuits are made with fresh thyme, sour cream, and parmesan cheese, then baked until warm and flaky—perfect for soaking up rich truffle-seasoned butter.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Parmesan & Thyme Biscuits with Truffle Butter
Title
  • 1 cup Biscuit Mix
  • 1 bunch Thyme
  • ¼ cup Sour Cream
  • 2 oz Salted Butter
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
1 Prepare & bake the biscuits

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the thyme; pick the leaves off the stems. Roughly chop the leaves. In a bowl, combine the biscuit mix, chopped thyme leaves, sour cream, half the cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil the center of a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

2 Make the truffle butter & serve your dish

Meanwhile, in a bowl, combine the softened butter, remaining cheese, and as much of the truffle zest as you’d like. Using a fork, mash until thoroughly combined. Serve the baked biscuits with the truffle butter. Enjoy!

Tips from Home Chefs

1 Prepare & bake the biscuits

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the thyme; pick the leaves off the stems. Roughly chop the leaves. In a bowl, combine the biscuit mix, chopped thyme leaves, sour cream, half the cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil the center of a sheet pan. Scoop 4 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

2 Make the truffle butter & serve your dish

Meanwhile, in a bowl, combine the softened butter, remaining cheese, and as much of the truffle zest as you’d like. Using a fork, mash until thoroughly combined. Serve the baked biscuits with the truffle butter. Enjoy!

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