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
Yum! Fresh biscuits! Always a treat!
ReplyDeleteoh nice! I love biscuits! esp. rustic ones like you made! :))))
ReplyDeleteFunny. 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!
ReplyDeleteI never thought of freezing pizza dough - what a great idea.
ReplyDeleteBefore 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!
DeleteLOVE lemon and thyme together! What do you eat these biscuits with? I tend to make plain biscuits. . .
ReplyDeleteI had nothing in particular in mind. I thought it would just be handy to have them made. And I like this recipe, so...
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