Prep 25 mins
Cook 20 mins
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!
- 1⁄4 cup cold butter, cut into small pieces
- 1 tablespoon lemon zest, freshly grated
- 2 cups white flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 -3 tablespoons chopped fresh thyme
- 3⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- buttermilk, for brushing
- 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.
This received rave reviews from my guests. I really enjoyed using the food processor to mix the dough. Thanks for the wonderful directions. I did cut mine in about 8 wedges instead of the 6. My guests asked for the recipe!