Lemon Thyme Biscuits
These flakey biscuits from chef Jonathan Collins are great for mopping up a bowl of stew or for making a quick breakfast sandwich biscuit.
Ingredients
1 cup all-purpose flour
1 cup cake and pastry flour
1 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon fine sea salt
225 grams unsalted butter, cubed and frozen
3 tablespoons unsalted butter, melted
350 ml buttermilk
1 piece lemon, zested
5 pieces fresh thyme, stripped
to taste salt and pepper
Preparation
- Preheat convection oven to 220 C (425 F).
- Combine flours, baking powder, baking soda and salt in food processor, pulse until combined.
- Incorporate butter, pulse until butter is the size of peas, transfer dough to large mixing bowl.
- Create a well in the centre of mixture, pour buttermilk into well, gently begin to fold together. Careful not to over-work the dough, it should come together but not form smooth dough.
- Dust a work surface with flour, turn the dough out pressing to 1-inch thickness.
- Dip 2½-inch ring mold into flour, press out biscuits, gently press the trimmings together without re-working.
- Brush the biscuits with buttermilk, top with lemon zest and black pepper.
- Line a baking sheet with parchment, bake for 15 minutes or until golden brown.
- Brush with melted butter fresh out of the oven, add fine sea salt to finish.
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