LEMON THYME BISCUITS
The wonderful tastes of lemon and thyme come together beautifully in a biscuit! Thanks to Moosewood Restaurant! This recipe used in Italy and England too!
Provided by Sharon123
Categories Breads
Time 45m
Yield 6 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 425*F.
- Lightly oil a baking sheet.
- Place the butter pieces and lemon peel in a medium bowl or in food processor.
- Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
- By hand or with the food processor, mix the butter into the flour until evenly distributed.
- Add the thyme and mix well.
- Add the buttermilk and stir or pulse briefly.
- The dough will be soft and a little sticky.
- On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
- Slice it into six pie-shaped wedges.
- Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
- Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 243.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 512.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4, Protein 5.6
LEMON BISCUITS
Make and share this Lemon Biscuits recipe from Food.com.
Provided by MARIA MAC
Categories Scones
Time 37m
Yield 10-12 scones
Number Of Ingredients 9
Steps:
- In a medium mixing bowl stir together flour, sugar, baking powder,
- lemon peel, baking soda, and salt. Using a pastry blender, cut in
- shortening until mixture resembles coarse crumbs. Make a well in the
- center of dry mixture. In a small mixing bowl combine the buttermilk
- and mayonnaise or Miracle Whip , add to dry mixture all at once.
- Using a fork, stir just until moistened.
- Turn the dough out onto a lightly floured surface. Quickly knead
- dough by folding and pressing gently for 10 to 12 strokes or until the
- dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
- Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
- into flour between cuts.
- Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
- 450 degree F. oven for 10 to 12 minutes or until golden. Remove the
- biscuits from the baking sheet and cool slightly. If desired, drizzle
- Lemon Glaze over the biscuits just before serving. Serve warm. Makes
- 10 to 12 biscuits.
- Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
- sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
- and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
- until glaze is smooth and of drizzling consistency.
Nutrition Facts : Calories 220.8, Fat 13.2, SaturatedFat 3, Cholesterol 2.4, Sodium 226.9, Carbohydrate 22.9, Fiber 0.7, Sugar 2.2, Protein 2.9
CHEDDAR-THYME FLAKY BISCUITS
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Provided by laura902
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
- Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
- Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g
THYME BISCUITS
found this one on About.com in a collection of recipes using yogurt. These come out quite tender and moist and have a wonderful flavor from the generous use of thyme. I have contemplated, but not yet tried, adding a small amount of garlic powder.
Provided by justcallmetoni
Categories Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray.
- Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action.
- Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that's okay. Again, the less you work the dough, the lighter your biscuits will be.
- Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles.
- Place on the prepared baking sheet and bake for 12 to 15 minutes, until they're just lightly browned. Caution, the smaller your biscuits, the shorter the baking time.
- Serve warm.
Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 172.9, Carbohydrate 8.5, Fiber 0.3, Sugar 0.8, Protein 1.8
LEMON-THYME BISCUITS WITH HONEYED CARROTS
Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007
Provided by Chefs Flore and Han
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Biscuits: Pre-heat oven to 180°.
- In a large bowl, mix all the ingredients together.
- Roll out onto baking paper until 3mm thick.
- Bake for 15 minutes or until golden.
- Allow to cool and break into desired size.
- Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
- Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
- Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
- Remove the lid and reduce until all the water has evaporated.
- Serve immediately, with thyme biscuits and a twist of black pepper on top.
Nutrition Facts : Calories 423.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 894.5, Carbohydrate 74.7, Fiber 9.9, Sugar 20.9, Protein 9.5
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
Provided by Lori Longbotham
Categories Dessert Bake Fourth of July Kid-Friendly Graduation Blueberry Lemon Summer Thyme Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For berries:
- Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
- For biscuits:
- Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
I used fresh lemon thyme from my garden in place of regular thyme in these short cake biscuits. I still used the fresh lemon peel and they were wonderful!
Provided by KathyP53
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Can be made 3 days ahead, Cover and chill. Bring to room temperature before serving.
- Biscuits: Position rack in center of oven and preheat to 425 degrees.
- Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
- Mix buttermilk, lemon peel, and thyme in a small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky).
- Transfer dough to lightly floured work surface. Knead gently just until dough comes together 4-5 turns (do not overwork dough or shortcakes will be tough).
- Pat dough out to 3/4" thick round. Using 3" cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4" thickness. Cut out additional rounds, for 6 rounds total. Transfer rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit top.
- Place scoop of vanilla ice cream or dollop of whippped cream alongside each and serve.
Nutrition Facts : Calories 446.6, Fat 12.6, SaturatedFat 7.6, Cholesterol 31.8, Sodium 438.1, Carbohydrate 78.9, Fiber 3.7, Sugar 38.1, Protein 6.7
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LEMON-THYME BISCUITS RECIPE - TABLESPOON.COM
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Servings 15Total Time 45 minsCategory Side Dish
- 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.
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