Lemon Thyme Biscuits with mixed berries and whipped cream

  • lemon thyme biscuit with mixed berries and fresh whipped cream

    Why does it feel like time happens faster and faster the older I get?  Monday felt like yesterday but tomorrow is already Saturday.  You know what helps me slow down time and always keeps me feeling young?  Dessert.  Dessert is my secret fountain of youth.  Its why 95% of what I make on my blog is sweet.

    Don’t believe me?  I am 27 years old and I still get carded when I try to buy rated R movie tickets (17+) or order a glass of wine (21+).  I’m telling you, dessert is the key.  Let me prescribe you this lemon thyme biscuit with a berry medley and a dollop of fresh whipped cream.  It’ll takes years off your face, relax your tired feet, and rejuvinate your youthful energy. Okay, I can’t promise you miracles, but it will sure excite your taste buds.

    lemon thyme biscuit with mixed berries and whipped cream

    I don’t normally make desserts with herbs.  I associate herbs with savory foods like grilled lamb kabobs with mint pesto or roasted red snapper with rosemary.  And then I met lemon thyme, and my whole understand of herbs changed.  I accidentally picked up lemon thyme instead of my regular thyme at the market.  I didn’t even know this herb existed.  And now I can’t stop using it.  (It was the kick I needed in my green pea soup.)

    Today, I was feeling adventurous and decided to try lemon thyme out in a sweet application.  Biscuits are the perfect base to experiment with herbs and spices.  Plus, who doesn’t love biscuits?  Biscuits are one of the easiest and quickest breads to make.  It can accompany any meal, including dessert.  Strawberry shortcakes are great, but lemon thyme biscuits with mixed berries are better.

    Enjoy the weekend with this lovely treat.  Kick up your feet, let down your hair, and let time slowly pass.

    lemon thyme biscuit with mixed berries and fresh whipped cream

    Lemon Thyme Biscuits with mixed berries and whipped cream

    Ingredients:

    Lemon Thyme Biscuits:

    • 1 1/2 cups all-purpose flour
    • 1/2 tsp salt
    • 2 Tbsp granulated sugar
    • 2 tsp baking powder
    • 1 Tbsp fresh lemon thyme leaves, chopped
    • zest of 1 lemon
    • 6 Tbsp unsalted butter, sliced into small cubes, chilled
    • 3/4 cup heavy cream
    • 1 tsp turbindao sugar (Sugar in the Raw)

    Mixed Berries:

    • 4 cups of your choices of berries*
    • 2-4 Tbsp granulated sugar, depending on sweetness of berries
    • juice of 1 lemon
    • Whipped Cream:
    • 1 1/2 cup heavy cream, chilled
    • 3 Tbsp powdered sugar

    Directions:

    Lemon Thyme Biscuits:

    1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
    2. In a large bowl, whisk together flour, salt, sugar, baking powder, lemon thyme, and lemon zest.
    3. Add chilled butter cubes to dry mixture. Cut in butter using a pastry blender, a fork, or your fingers until mixture resembles coarse sand.
    4. Reserve 1 Tbsp of heavy cream. Pour remaining cream into mixture and stir until combined. Turn dough onto a lightly floured surface and gently pat/roll out to a little over 1/2 inch thickness.
    5. Cut biscuits using a 2 1/2 inch round cutter dipped in flour. Arrange biscuits on prepared baking sheet. Gather remaining dough and roll out again to punch out more rounds.
    6. Brush reserved 1 Tbsp of heavy cream over the tops of biscuits. Sprinkle with turbinado sugar. Bake for 15-18 minutes until biscuits are golden.

    Mixed Berries:

    1. Rinse and dry berries of choice. If using strawberries, slice into smaller segments.
    2. Add 2-4 Tbsp of sugar, depending on the sweetness/tartness of berries. Add juice of 1 lemon. Toss to combine. The addition of sugar will draw juices out of fruit, creating a light syrup.

    Whipped Cream:

    1. In a clean bowl, add chilled heavy cream and powdered sugar. Using a whisk, beat cream until medium-firm peaks. Do not over mix because the cream will separate or turn into butter. Alternatively, place cream and powdered sugar in a large jar with a lid and shake until cream thickens.

    * I used a combination of 2 cups sliced strawberries, 1 cup raspberries and 1 cup blackberries

    cream biscuits adapted from Alice Waters:The Art of Simple Food

    The Little Epicurean

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    Comments

    Jeannie

    I love the photos! So colorful! Of course the biscuits sounds delicious! Love the berries but they are expensive here!

      Maryanne

      Thanks, Jeannie! I try to buy my berries in bulk so they are a little cheaper. I can’t wait for summer when the prices really go down!

    Rosie @ Blueberry Kitchen

    These look so pretty and sound like such a perfect summer dessert! I really love the use of lemon thyme in them too.

      Maryanne

      Thanks, Rosie. I’m becoming more adventurous and trying to incorporate more fresh herbs into my baking!

    Genie

    Biscuits are what we call scones in this part of the world. When I make scones I like to cut them in out in tiny shapes so they are bite sized. It can be deceiving though because “one more bite sized treat” never seems like much until you realise you’ve eaten 20 already.

    The berries look amazing. Like a hyper realistic painting. Love your little “fruit bowl”. I’m 29 and I still get asked for ID but not as often anymore. It’s a good thing because I don’t always carry ID.

      Maryanne

      I prefer bite sized treats. They are so much more dainty and lady like. No need to count as long as they’re delicious! I hope I still get carded two years from now :)

    Talaia @ WholeYum

    This looks divine!!