lemon-thyme biscuits

But mostly, I share my baked treats with others because it’s one of the best ways to show someone you care, I think. At least, I always feel well cared for when someone takes the time to make food for me. Even if it’s microwaving a bowl of SpaghettiOs or pouring cereal. Doesn’t matter. It’s love.




Lemon-Thyme Biscuits
Adapted from Food Network Magazine
Yields: About 15 biscuits
Ingredients:
2 cups unbleached all-purpose flour, plus more for dusting
2 tsp baking powder
1/4 tsp baking soda
2 tbsp flaxseed meal (I used the Bob’s Red Mill kind, but you can make this at home, too, by mincing whole flaxseeds in a food processor)
1 tsp sea salt, plus more for sprinkling
1 tsp finely grated lemon zest
1 tsp chopped fresh thyme, plus more for sprinkling
4 tbsp cold, unsalted butter, cut into 1/2-inch cubes
1 cup buttermilk
Directions:
Preheat oven to 425 degrees F. In the bowl of a stand mixer, whisk together flour, baking powder, baking soda, flaxseed meal, salt, lemon zest and thyme. Replace whisk attachment with paddle attachment and, while on low speed, slowly add butter cubes. Increase speed to medium and mix until butter is in pea-size pieces. Slowly stir in buttermilk until dough just comes together, then knead a half-dozen times in your hands or in the bowl, careful not to overwork the dough.
On a lightly floured surface, roll out dough to a 1/2-inch thickness. Using a biscuit cutter (or the lip of a cup, like I do), cut out round biscuits and place on parchment paper-lined baking sheets. Roll out scraps and cut more biscuits. Brush each biscuit with water and sprinkle with thyme and salt.
Bake biscuits about 12 to 15 minutes, or until a light golden brown. Serve warm.
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Holy moses. These look delicious! And you are an advocate of the biscuit. I know this about you.
Came across your blog through Tablespoon. Fantastic work you do here. This blog is flawless. Look forward to following your kitchen adventures here.
Be well
Laz — thank you for such a nice comment! And thanks for visiting!
When I first saw the title I thought these were what you’d probably call “cookies” – I’m a New Zealander. Even if they aren’t for dunking in tea, they still look good 🙂