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Lemon Thyme Biscuits with Mixed Berries and Whipped Cream

Yield: 
Author: Maryanne Cabrera

Ingredients

Lemon Thyme Biscuits:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 Tablespoon fresh lemon thyme leaves, chopped
  • finely grated zest of 1 lemon
  • 6 Tablespoons unsalted butter, sliced into small cubes, chilled
  • 3/4 cup heavy cream
  • 1 teaspoon turbinado sugar

Berries:

  • 4 cups berries or fruits of choice
  • 2-4 Tablespoons granulated sugar, depending on sweetness of fruits
  • juice of 1 lemon

Whipped Cream:

  • 1 1/2 cups heavy cream, chilled
  • 3 Tablespoons powdered sugar

Instructions

Lemon Thyme Biscuits:

  •  Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  •  In a large bowl, whisk together flour, salt, sugar, baking powder, lemon thyme, and lemon zest.
  • Add chilled butter cubes to dry mixture. Cut in butter using a pastry blender, a fork, or your fingers until mixture resembles coarse sand.
  • 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.
  • 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.
  • 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.

Berries:

  • Rinse and dry berries of choice. If using strawberries, slice into smaller segments.
  • 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:

  • 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.

Notes

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