Lemon Thyme Biscuits Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
• For the bars:
• In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
• For the glaze:
• In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
• Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes., Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.

Steps:

• Preheat the oven to 450 degrees F. Prepare baking sheet with a light coating of cooking spray.
• Sift together the flours, salt, sugar, baking powder, and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food processor fitted with the steel blade, using the pulse action.
• Stir the milk and yogurt (or buttermilk) into the mixture. Lightly flour your hands. Using your hands, bring the dough together until it forms a lump. Use care in not over keading the dough (as you would with bread) as that will result in hockey pucks not biscuits. It will be slightly sticky, that's okay. Again, the less you work the dough, the lighter your biscuits will be.
• Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles.
• Place on the prepared baking sheet and bake for 12 to 15 minutes, until they're just lightly browned. Caution, the smaller your biscuits, the shorter the baking time.
• Serve warm.

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!

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.