2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh thyme, finely chopped
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
¾ cup heavy cream
2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh thyme, finely chopped
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
¾ cup heavy cream
PREPARATION
- Preheat the Wolf M Series Oven to 350°F on Convection Mode with a rack set on position 3.
- Whisk together all the dry ingredients and the thyme.
- Mix the butter into the dry ingredients by hand until hazelnut-size pieces form.
- Add in cheese and then the heavy cream.
- Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though take caution not to overwork the dough.
- Turn out the dough onto a floured surface and press out into a 7-inch disk, about 1 inch thick.
- Cut disk into eight wedges.
- Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.
PREPARATION
- Preheat the Wolf M Series Oven to 350°F on Convection Mode with a rack set on position 3.
- Whisk together all the dry ingredients and the thyme.
- Mix the butter into the dry ingredients by hand until hazelnut-size pieces form.
- Add in cheese and then the heavy cream.
- Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though take caution not to overwork the dough.
- Turn out the dough onto a floured surface and press out into a 7-inch disk, about 1 inch thick.
- Cut disk into eight wedges.
- Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.
2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh thyme, finely chopped
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
¾ cup heavy cream
PREPARATION
- Preheat the Wolf M Series Oven to 350°F on Convection Mode with a rack set on position 3.
- Whisk together all the dry ingredients and the thyme.
- Mix the butter into the dry ingredients by hand until hazelnut-size pieces form.
- Add in cheese and then the heavy cream.
- Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though take caution not to overwork the dough.
- Turn out the dough onto a floured surface and press out into a 7-inch disk, about 1 inch thick.
- Cut disk into eight wedges.
- Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.
