Lemon Thyme Biscuits Recipes

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LEMON THYME BISCUITS



Lemon Thyme Biscuits image

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!

Provided by Sharon123

Categories     Breads

Time 45m

Yield 6 biscuits

Number Of Ingredients 11

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

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!

Nutrition Facts : Calories 243.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 512.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4, Protein 5.6

LEMON-THYME BISCUITS WITH HONEYED CARROTS



Lemon-Thyme Biscuits With Honeyed Carrots image

Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007

Provided by Chefs Flore and Han

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 kg carrot
25 g butter
2 tablespoons honey
2 slices lemons, made with a vegetable peeler
1/2 lemon, juice of
200 g flour
1 teaspoon baking powder
40 g sesame seeds
2 teaspoons picked lemon thyme leaves
50 g grated vegetarian parmesan cheese
1 teaspoon salt
1 pinch black pepper
350 ml water

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.

Nutrition Facts : Calories 423.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 894.5, Carbohydrate 74.7, Fiber 9.9, Sugar 20.9, Protein 9.5

CHEDDAR-THYME FLAKY BISCUITS



Cheddar-Thyme Flaky Biscuits image

Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Provided by laura902

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 9

2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar
½ cup butter or margarine
¾ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  • Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g

BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS



Blueberry Shortcakes with Lemon and Thyme Biscuits image

Provided by Lori Longbotham

Categories     Dessert     Bake     Fourth of July     Kid-Friendly     Graduation     Blueberry     Lemon     Summer     Thyme     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

Berries:
4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
2/3 cup powdered sugar
2 tablespoons water
Biscuits:
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
1 tablespoon raw sugar*
Vanilla ice cream or lightly sweetened whipped cream

Steps:

  • For berries:
  • Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
  • For biscuits:
  • Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
  • Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
  • Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
  • Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

LEMON THYME WAFERS



Lemon Thyme Wafers image

Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 10

1/4 cup heavy cream
4 strips lemon zest (1 1/2 inches)
3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling
4 large egg whites
1 cup superfine sugar
1 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon pure lemon extract
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
  • In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
  • In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
  • Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.

LEMON-THYME BISCUITS



Lemon-Thyme Biscuits image

Number Of Ingredients 0

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 133

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