Monday, March 9, 2015

a little faster; just as good

Last week I got the idea it would be nice to have certain things on hand in the freezer; so, now there's pizza dough in there and today I made some biscuits with my favorite recipe from Food Network magazine.

Except that, instead of fighting with the sticky dough in order to roll it out and cut, I just grabbed little blobs and plopped 'em on the baking sheets. Just as tasty.

Lemon-Thyme Biscuits

2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
2 T. wheat germ
1 tsp. salt
1 tsp. lemon zest
1/2 tsp. dried thyme
4 T. cold butter
1 c. buttermilk

Measure out the buttermilk and let the dry thyme soak in there a while. Mix dry ingredients, then cut in butter with pastry cutter or whatever method you like. Mix in the buttermilk. The dough is sticky, so knead it a little, then pick off rounded pieces and place them on cookie sheets. Bake at 425F for about 13 minutes. (If your sheets are thin, check for burning at the bottom.)  

slightly adapted from Food Network's recipe


  1. Yum! Fresh biscuits! Always a treat!

  2. oh nice! I love biscuits! esp. rustic ones like you made! :))))

  3. Funny. Drop biscuits are soooo much faster and tidier! We save the roll out kind for "special occasions." I need to restock my supply of fast freezer foods, too. Thanks for the reminder!

  4. I never thought of freezing pizza dough - what a great idea.

    1. Before I did it, I researched at what stage the dough is best frozen, and it seems the beginning is the better time. The recipe I use also calls for it to be refrigerated for one to three days, anyway; so I figure when I defrost it, that will take care of the chilling. We'll see - this is the first time!

  5. LOVE lemon and thyme together! What do you eat these biscuits with? I tend to make plain biscuits. . .

    1. I had nothing in particular in mind. I thought it would just be handy to have them made. And I like this recipe, so...