Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lemon-Thyme Biscuits
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- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 18 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 79 mg
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 18 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 79 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
