Best Lemon Thyme Biscuits With Honeyed Carrots Recipes
LEMON THYME BISCUITS
The wonderful tastes of lemon and thyme come together beautifully in a biscuit! Thanks to Moosewood Restaurant! This recipe used in Italy and England too!
Provided by Sharon123
Categories Breads
Time 45m
Yield 6 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 425*F.
- Lightly oil a baking sheet.
- Place the butter pieces and lemon peel in a medium bowl or in food processor.
- Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
- By hand or with the food processor, mix the butter into the flour until evenly distributed.
- Add the thyme and mix well.
- Add the buttermilk and stir or pulse briefly.
- The dough will be soft and a little sticky.
- On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
- Slice it into six pie-shaped wedges.
- Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
- Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 243.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.8, Sodium 512.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4, Protein 5.6
LEMON-THYME BISCUITS
Number Of Ingredients 0
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 133
LEMON-THYME BISCUITS
Provided by Food Network Kitchen
Time 40m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
LEMON-THYME ROASTED CARROTS
This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.
LEMON-THYME BISCUITS WITH HONEYED CARROTS
Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007
Provided by Chefs Flore and Han
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Biscuits: Pre-heat oven to 180°.
- In a large bowl, mix all the ingredients together.
- Roll out onto baking paper until 3mm thick.
- Bake for 15 minutes or until golden.
- Allow to cool and break into desired size.
- Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
- Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
- Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
- Remove the lid and reduce until all the water has evaporated.
- Serve immediately, with thyme biscuits and a twist of black pepper on top.
Nutrition Facts : Calories 423.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 894.5, Carbohydrate 74.7, Fiber 9.9, Sugar 20.9, Protein 9.5
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