Lemon Thyme Buttermilk Biscuits

Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.

This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.

• 2 cups flour
• 1 tbsp. baking powder
• 1 tbsp. Thyme, finely chopped
• pinch of salt
• 1 large lemon*
• 1/2 cup unsalted butter, cold and cubed
• 1 cup plus more for glaze of buttermilk

Preheat oven to 425 degrees

Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.

Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.

On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2  1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.

Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.

* it just may take another half or whole smaller lemon to make the 2 tbsp.