Lemon Thyme Biscuits With Honeyed Carrots Recipes

LEMON-THYME BISCUITS

Steps:

• 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.

HONEY-GLAZED CARROTS WITH THYME & LEMON

Steps:

• Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
• Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
• Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
• Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.

LEMON-THYME BISCUITS WITH HONEYED CARROTS

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.

LEMON THYME BISCUITS

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!