As many of you know, I relish my Fridays, especially the
moment work ends and the weekend begins.
Hubby and I celebrate the launch of the weekend with Friday Night
Bites. A few nibbles, a bottle of wine,
good conversation and a time to either chill with our favorite television shows
or time with friends.
A few weeks ago I had the pleasure of hosting three other
couples over at our house for Friday Night Bites. I treasure these hosting opportunities and
love opening our house to entertain friends and simply enjoy each others
company. Everyone arrived on time with
divine hostess gifts that were completely unexpected and will be
cherished. We are a “shoeless” house and
everyone simply kicked them off and we were popping corks on wine bottles
within ten minutes – my kind of party.
One of the gals I had met a few weeks prior at an impromptu Friday
night gathering at her house. We got to
talking and soon realized that she had recently pinned this recipe and was
simply flattered that she had been a fan of my blog for quite sometime. I write and share recipes here, but with the
vast internet, you never know exactly who is enjoying your blog. Nice to connect with a real live reader, plus
she and I had so much in common; it will be great to gather again.
Savory Cheddar and Thyme Whole Wheat Mini Biscuits.
I made them with whole wheat flour and they were simply divine. I actually served them with my Balsamic Fig
wine or a crisp Rose. Trust me, you will not be able to stop at eating just one
Savory Cheddar and Thyme Whole Wheat Mini Biscuits
Yeilds 20 Biscuits
baking soda and salt. Cut the cold butter into cubes and add to the dry
mixture. Use your fingers and break up the butter into pea size
pieces. Next add the grated cheese and chopped thyme and mix gently.
add to the dry mixture and combine until incorporated. Lightly knead the
dough together and be careful to not over mix.
and press out to be 3/4th inch thick. Use a one inch round cookie cutter to cut out
the rounds. Press together dough and
repeat process until all dough is used.
Brush each biscuit with the egg wash and top with a few sprinkles of fleur de
sel. Let chill in the refrigerator for 30 minutes prior to baking.
Bake for 9 to 12 minutes or until lightly golden brown.