Thyme Biscuits

So I’m making a lentil sausage stew that Paul was all excited about today. It looks hearty and warm, perfect for a fall/winter evening. I haven’t made it yet so I can’t share the recipe. But if it’s good, I’ll share. Promise.

I wanted to make a savory biscuit to dunk into the lovely, thick soup and found this recipe. I was immediately intrigued… lemon-lime soda??? Seriously, like 7-up or Sprite? That seems a little whacky. But I’m a bit of a whack-a-doodle so I’ll roll with it.

Now, I never buy soda. Ever. I used to love sodas; Mountain Dew was my jam. But now when I take a sip of any soda I make a ridiculous squinted-up face and gag. I’m not proud, this is just my natural reaction to sodas these days. In truth, the only carbonated beverages we have in our refrigerator are Prosecco and Perrier. Dear Lord that sounds so flipping pretentious, but I promise I’m not that irritating, obnoxious person. Our Prosecco is usually from Costco… the Kirkland brand is delicious! And we order Perrier cans from Amazon because we drink sparkling water like it’s going out of style. So please forgive that refrigerator description.

These biscuits are just okay. I wished they had a bit more pizazz to them, like maybe minced garlic or a mild, shredded cheese like mozzarella. Although maybe they would drown out the very subtle thyme flavor. Regardless, I ran my knife through the thyme leaves for two reasons. One, the flavor releases more from the leaves when you cut them. And two, I didn’t want someone to bite into a huge chunk of thyme in one biscuit bite.

If you do decide to make them, slather them with softened butter. Anything slathered with softened butter is delectable.

*** Revising note… Paul tried one and liked the subtle thyme flavor, then dipped it into the soup as it was simmering and loved it. So apparently this is a great accompaniment to a soup or stew. ***

Thyme Biscuits (recipe care of Hearst Specials)

INGREDIENTS: 3 cups self rising flour (I just make it rather than buying special flour… 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 salt, adjust to desired amount), two tablespoons fresh thyme leaves, 1/4 teaspoon black pepper, 3/4 cup lemon-lime soda, 3/4 cup heavy cream

DIRECTIONS: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a lager bowl, combine the flour, thyme, and pepper. Make a well in the center. Using a fork, gently stir in the soda and cream, mixing until just incorporate (do not over mix). (I hate this comment because I never know if I’ve over mixed.). Drop heaping tablespoons (you should have 16 total according to the recipe, I made 20) onto the prepared sheet. Bake until puffed and golden brown, 12 to 15 minutes. Serve the biscuits warm or at room temperature.

2 thoughts on “Thyme Biscuits

  1. Looks delicious, even better than the ones in the cookbook! 🙂 Hmm…methinks the soda serves three purposes: It augments the function of baking powder in the recipe, adds a bit of sweetness, and imparts a subtle lemony flavor to the biscuits.

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