Garlic Parsley Parmesan Cream Biscuits

Steps

1. Cut the butter into cubes, then set aside 25 g of it (the brushing portion) at room temperature and put the remaining 145 g in the freezer for 15 minutes.
2. Line a baking sheet with parchment and preheat the oven to 425°F (220°C).
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, black pepper and thyme.
4. Scatter the chilled 145 g of butter over the flour mixture and cut it in with a pastry cutter or your fingertips until most pieces are pea-sized, with some flat flakes left.
5. Stir in the Parmesan, three-quarters of the parsley and half of the garlic.
6. In a small bowl, whisk the cold heavy cream and yogurt; pour this cream mixture over the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter, pat it into a 1-inch-thick rectangle, fold it in thirds like a letter, turn it a quarter, and repeat the pat and fold 3 more times for flaky layers.
8. Pat the dough 1 inch thick and cut 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting; gently re-pat scraps once to finish the count.
9. Set the biscuits close together on the sheet and chill for 10 minutes while you melt the reserved 25 g of butter in a small pan over low heat with the remaining half of the garlic for 1 minute, then stir in the remaining quarter of the parsley.
10. Bake for 14 to 17 minutes, until tall and golden on top and on the bottoms.
11. Brush the hot biscuits with the garlic parsley butter and let them cool on the sheet for 5 minutes before serving.