A found a recipe for lemon-thyme biscuits in the July/August 2011 issue of the Food Network Magazine that a friend passed along to me. I changed things because I was out of ingredients, like lemon, and because I can’t resist using wheat flour in baked goods.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tblsp flax meal
- 1 tsp salt plus a bit for sprinkling
- 1 tsp finely grated orange zest
- 1 tsp chopped fresh thyme, plus a bit for sprinkling
- 4 tblsp cold unsalted butter, cut into small squares
- 1 cup buttermilk
First, preheat the oven to 425deg. I put the cut butter into the freezer to ensure it is truly cold. Mix flours, baking powder and soda, flax meal, zest, and thyme. Use your fingers to smoosh the butter into the flour mixture until it is in pea sized crumbles. Stir in the buttermilk; the dough with still be crumbly.
Knead a few times on a floured surface until the dough comes together. It doesn’t take much. Roll out to 1/2 inch thick and cut with cookie cutters. Place on an ungreased baking sheet. Brush the tops with a little more buttermilk and sprinkle lightly with thyme and salt.
Bake the biscuits 12-15 minutes until the tops are golden brown- serve immediately so they’re still warm. The leftovers weren’t nearly so good as the fresh biscuits; fortunately, we ate almost all of them at the first sitting because they were so tasty.