Saturday, May 15, 2010

Lemon Thyme Cream Biscuits


I was up early this morning. One of the benefits of prednesone (due to my poison ivy outbreak) is that you are ready to go in the morning. So I was in my garden before my first cup of coffee. I got to fertilize my roses, water the garden and cut some of the many peonies that are blooming away.

And when I came back in I realized I had one egg for breakfast... FAIL.

But since I'm still enjoying the strawberry jam I made a few days ago, I thought biscuits with thick cut bacon might be a nice substitute. So I can now get back to the garden.

Lemon Thyme Cream Biscuits
 (A slight variation on Alice Water's Cream Biscuit recipe)
1 1/2 cups all purpose flour
1/4 tsp salt
4 tsp sugar
2 tsp baking powder
6 tbsp unsalted butter
3/4 heavy cream
Grated lemon peel from 1 small lemon
4-5 sprigs of lemon thyme

Cut butter into small pieces into the flou until they are size of peas. Take 1 tbsp of the heavy cream and set aside. Lightly stir in the reaminder of the cream with a fork until the mixture just comes together.  Lightly knead the dough a couple of times in the bowl and roll out about 3/4 inch thick. Cut out the biscuits and place on a baking sheet lined with parchment paper and lightly brush the tops with the reserved cream and sprinkle with some of the lemon thyme and lemon peel for garnish.  Bake for 17 minutes at 400 degrees.

1 comment:

  1. This looks like a really great breakfast. I could easily wake up to this :).

    ReplyDelete

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