Lemon Thyme Biscuits at Chasing Delicious

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.


Lemon Thyme Biscuits

[tabs tab1=”Information” tab2=”Yield” tab3=”Difficulty” tab4=”Time” tab5=”Serving Suggestions”] [tab id=1]This recipe is adapted from a Bo Friberg recipe.  [/tab] [tab id=2]This recipe will yield  about 12- 18 2″ biscuits.[/tab] [tab id=3]This recipe is easy. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take about 20 minutes. [/tab] [tab id=5]Serve immediately or store at room temperature up to a couple days.  [/tab] [/tabs]


Wooden Spoon
Lined baking sheet


2 teaspoons lemon zest
2 teaspoons thyme, finely chopped
8 ounces all-purpose flour
1 tablespoon  baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
1 egg
3/4 cup heavy cream
3 ounces butter, very cold


1. Preheat a n oven to 450°F

2. Mix the dry ingredients (lemon zest, thyme, all-purpose flour, baking powder, baking soda, salt and sugar) together in a bowl. Set aside.

3. Mix the egg and heavy cream together in another bowl. Set aside.

4. Chop the cold butter in 1/2″ 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.

5. Pour the wet ingredients into the dry ingredient and butter mixture. Quickly mix just until a thick, uneven dough forms.

6. 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.

7. On a lightly floured surface, roll the dough out until it is 3/4″ thick.

8. Using a floured biscuit or cookie cutter, cut out 2″ biscuits. Arrange the cutout biscuits to a lined baking sheet.

Tip: Arranging the biscuits close together on the pan will encourage them to rise higher instead of spread out.

9. 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.

10. 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. 


AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.


  • Anastasia

    What a gorgeous blog! I’m hooked!

  • Cookbook Queen

    I think biscuits are one of the most satisfying things to bake…they are so rustic and simple…but so comforting!! These look absolutely gorgeous.

  • Anne @The Cooking Campaign

    I have this picture in my mind of these biscuits coming out of the oven smelling wonderful, YUM!

  • Katrina @ Warm Vanilla Sugar

    Mmm what I wouldn’t give for a bunch of these right now! Yum!

  • Ashley Bee (Quarter Life Crisis Cuisine)

    I like the sweet and savory thing going on here, and lemon and thyme seem like a match made in Heaven!

  • Brandon @ Kitchen Konfidence

    I love spending time on a Sunday morning with a plate of scones and cup of hot coffee. Free of worry. Perhaps I’ll try making these biscuits instead.

  • shelly (cookies and cups)

    Oh wow…adding thyme to biscuits with the jam… the perfect sweet and savory balance!

  • Laura (Tutti Dolci)

    I love that you added thyme to these biscuits! They look perfectly flaky.

  • Cookin' Canuck

    Oh goodness, I suddenly have a craving for biscuits, and lemon and thyme are such wonderful flavors.

  • Sylvie @ Gourmande in the Kitchen

    ” I sometimes worry more about what time I don’t have than the time I actually do.” YES ME TOO!

  • Diane {Created by Diane}

    I WANT these NOW, lemon and thyme, GENIUS :) I should have been born in the South, I LOVE biscuits! and I do love that they don’t take too much time at all either. I’m impatient.

  • Chiara

    I’m fascinating by this combo, I sholud give it a try!!

  • Sommer@ASpicyPerspective

    I love that combination–we eat lemon-thyme mashed potatoes, so I just know it would be perfect in biscuits!

  • RavieNomNoms

    Oh my, how delicious!! Sweet and savory

  • Elle

    These look lovely, and the photography is beautiful! Loving the clocks!

  • ami@naivecookcooks

    wow great recipe and i like the pictures!

  • Jeanette

    “I sometimes worry more about what time I don’t have than the time I actually do. I wonder where it went, rarely stopping to enjoy it. ” – I couldn’t agree more – I need to work on that. Meanwhile, if you can just pass me one of these lovely biscuits, I think I can sit still for at least a minute ;).

  • Maria Tadic

    I love recipes that use savory herbs in a unique way. I’ve made rosemary and thyme shortbread cookies and the herbs really make the recipe! I can’t wait to try the thyme and lemon – a great combination, and how can you go wrong in a biscuit?!

  • Alison @ Ingredients, Inc.

    these look amazing!

  • Samantha @ food flavor fascination

    I can relate to what you said about recipes that feel good to make with your hands. Whenever a recipe says to knead dough with a machine, I always do it by hand instead. It’s more fun to me :) Gotta try this recipe as I never had lemon and thyme in biscuits.

  • Loretta | A Finn In The Kitchen

    I always feel a huge sense of accomplishment when I make light fluffy biscuits because it can be so difficult to hold back my aggression :)

    These are gorgeous and the flavor combo? Divine!

  • Tony Wathen

    Once again, a wonderful recipe with exquisite photographs guiding us along the way. Your writing skills make me all but taste these biscuits and I’m most anxious to bake a batch this weekend.

  • Kiran @

    I’m craving these right now, for dinner too! Yum! Love the lemon thyme combo :)

  • Jen @ Jen's Favorite Cookies

    I love how well lemon and thyme go together, I use them in tandem a lot, though never in a biscuit before. I think I have something fun to bake this weekend now! Gorgeous, Russell!

  • Viviane Bauquet Farre- Food and Style

    Russell, those biscuits are so tempting!

  • Whitney @ The Newlywed Chefs

    These biscuits look amazing! Perfect for Easter brunch :)

  • Rosie @ Blueberry Kitchen

    Mmm yum, your biscuits look delicious!

  • Carmen Briel

    The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.:

    Latest article on our own blog site

  • Brianne Wood

    Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies’ hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing…

    <Au revoir "*:."

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