Lemon Thyme Biscuits
Clocks ticking, time passing, and idle thoughts fill busy minds. I wait and watch, wondering what’s next, eyes caught by another tick and tock of another worn watch. Deadlines, resolutions, “you’re late”s. Schedules, calendars and to-do lists. Moments are lost as the hands perpetually push forward in their rhythmic dance around their bare white face.
Somewhere along the way I, like many of us, became obsessed with time. I sometimes worry more about what time I don’t have than the time I actually do. I wonder where it went, rarely stoping to enjoy it. I watch it pass on clocks, in the growing and shrinking shadows of each day. I hear it in passing trains and alarms and smell it with each passing meal.
10 minutes on the counter and 10 more in the oven, biscuits are barely a blip on a clock, barely a tangent on my calendar. Yet they seem to slow down time. Or at least they calm my mind and my own perception of time. I love recipes where you use your hands, recipes that require little effort or thought. The repetitive patter of a knife on a cutting board, the delicate crumble of cold butter between fingers and the sponge like resistance of a fresh thick dough fighting back as you knead it back and forth against a flour dusted cutting board remind me the only time that matters is the time we face at the moment.
The tender pulling of two biscuit halves, the gentle spreading of butter and jam, and a bite, two bites, three bites into the warm, soft pillow of a biscuit then seemingly stop time. Clocks and schedules, to-do lists and deadlines, and time itself fades away between the, “mmm this is good,” and, “just one more”s.
These biscuits, with the characteristic melt-in-your-mouth tenderness, are kicked up a notch by the floral and earthy lemon and thyme flavor. On their own, or left to warm a pad of butter, these biscuits are perfect. Add a little strawberry jam, and these biscuits become the perfect vessel for a sweet breakfast with a nuanced take on the classic biscuit – while you can spread any jam you’d like on these biscuits, I find no combination more delectable than the rich layered flavor you get from strawberry, thyme and lemon.
Biscuits: Making biscuits is like making a pie dough in that the key is to keep the fat from getting blended in with the dough. Like pie dough, you want visible chunks and layers or fat between the flour. This is what creates the flakey texture.
- 2 teaspoons lemon zest
- 2 teaspoons thyme, finely chopped
- 8 ounces all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons sugar
- 1 egg
- ¾ cup heavy cream
- 3 ounces butter
- , very cold
- Preheat a n oven to 450°F
- Mix the dry ingredients (lemon zest, thyme, all-purpose flour, baking powder, baking soda, salt and sugar) together in a bowl. Set aside.
- Mix the egg and heavy cream together in another bowl. Set aside.
- Chop the cold butter in ½" cubes. Add the butter to the dry ingredients. Break the butter up by pinching it between your fingers in the flour mixture. Break the butter until it is very small, about the size small peas.
- Pour the wet ingredients into the dry ingredient and butter mixture. Quickly mix just until a thick, uneven dough forms.
- Move the dough to a lightly floured surface and knead gently a few times until an even dough ball forms. Take care not to over knead or mix the dough.
- On a lightly floured surface, roll the dough out until it is ¾" thick.
- Using a floured biscuit or cookie cutter, cut out 2" biscuits. Arrange the cutout biscuits to a lined baking sheet.
- Bake in a preheated oven for 8 to 12 minutes or until the biscuits are golden brown on the tops and golden yellow on the sides.
- Remove from the oven and serve warm.
What’s your favorite biscuit recipe? Feel free to share a link to your own biscuit recipe below.