Lemon-Thyme Biscuits Recipe

Lemon and fresh thyme complement each other very well and create a wonderfully flavored biscuit.

| October 2013

Gluten-Free Breakfast, Brunch and Beyond by Linda J. Amendt offers more than 100 gluten-free recipes, from light, quick breads, biscuits and scones to tasty pancakes, waffles, coffee cakes and sweet rolls. It also includes chapters on frittatas and omelets, quiche, stratas and breakfast casseroles.

Buy this book from the Mother Earth Living store: Gluten-Free Breakfast, Brunch and Beyond.

Lemon and fresh thyme complement each other very well and create a wonderfully flavored biscuit. Strip the thyme leaves from the woody stems before chopping to get the best texture and herb flavor. For more on gluten-free baking, read the article Basic Gluten-Free Ingredients for Bakers.

Lemon-Thyme Biscuits Recipe

Makes about 8 biscuits

• 1 cup Gluten-Free All-Purpose Flour
• 2/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1-1/2 tablespoons finely chopped fresh thyme leaves
• 1 1/2 tablespoons grated lemon zest
• 1/3 cup (5 1/3 tablespoons) cold unsalted butter, cut into pieces
• 1 large egg
• 3/4 cup buttermilk
• 1 tablespoon freshly squeezed lemon juice

1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

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