Just in time for St. Patrick's Day, these biscuits have a hint of the lime and a hint of the thyme. Just enough to make them interesting, without being over-powering. Perfect to go with that corned beef and cabbage you are surely making this weekend (I know my husband is).
Thyme and Lime Yogurt Biscuits
Makes 10-16, adapted from the Kitchn
- 2 cups bread flour (or all-purpose flour)
- pinch of salt1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 cup Earth Balance spread (or butter)
- 1 cup low-fat Greek yogurt
- 1/8 cup fresh thyme, leaves pulled from woody stems
- 1/8 cup lime zest
- Preheat oven to 450.
- Mix dry ingredients in a bowl. In a food processor, add dry mixture and Earth Balance and pulse until combined. (You can also pinch the ingredients together with your fingers if you prefer.)
- Gently stir in yogurt, thyme and lime with a spoon.
- Place dough on a lightly floured surface and knead 10 times. Press out the dough until it is about 3/4 inch thick. Cut out biscuits with a glass or biscuit/cookie cutter, and repeat until all the dough is shaped.
- Place biscuits on an ungreased baking sheet and bake for 7 to 9 minutes at 450.
- *Note: Earth Balance spread contains salt, so if you're using unsalted butter, increase the salt measurement to 1 teaspoon.