The scent of freshly baked biscuits fills the house, warm and comforting on a gray, rain-soaked afternoon. I leave butter on the counter to come to room temperature so it will glide easily over the hot biscuits, melt into the layers, and disappear quickly during a necessary quality check.
There’s something about baking on a rainy day—time spent inside feels cozy and intentional. Sweater weather, full-fat buttermilk, and simple kitchen work turn a dull afternoon into something quietly satisfying. While you zest lemon and knead dough, the steady patter of rain and a kitchen full of scent make everything feel calm and complete.
I judge places by their biscuits. No matter how strict my diet might be for a race or a pair of jeans, I’ll always take a biscuit if offered. I love feeling the flaky layers crumble in my fingers and the softness melt on my tongue. Whether savory and hearty or a seasonal sweet drop biscuit, I’ll gladly test any homemade jam or honey on that signature bite and share my opinion.
A few months ago I sat down at the Loveless Cafe in Nashville. The waitress told me the biscuits were fresh from the oven and would be on the table shortly. A small stack arrived—four or five of them—with several jam options. I fussed over them for a few minutes before spreading jam on the first biscuit and popping it into my mouth. Creamy, smooth, and perfect—the kind of biscuit you want every time. The only thing that would have made it better was taking home a doggie bag with an extra biscuit or two and maybe a slice of ham tucked inside.
Herbed Thyme and Lemon Biscuits
Ingredients
- 2 cups flour – plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tbs wheat germ
- 1 teaspoon kosher salt – plus more for sprinkling
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme, chopped – plus more for sprinkling
- 4 tbs cold unsalted butter – cut into small pieces
- 1 cup buttermilk
Instructions
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, baking soda, wheat germ, salt, lemon zest, and thyme. Using your fingers or a pastry cutter, cut the cold butter into the dry ingredients until pea-sized crumbs remain. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon until the dough just comes together; it will be sticky and loose.
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Turn the dough out onto a lightly floured surface and gently knead just until it holds together, about 3–4 turns. Avoid overworking the dough to keep the biscuits tender. Dust a rolling pin with flour and roll the dough into a 1/2-inch-thick disk.
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Cut biscuits with a round cutter dusted in flour. Arrange them on the prepared baking sheet about 2 inches apart. Gently reroll any scraps and cut additional biscuits.
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Brush the tops lightly with water and sprinkle with a little kosher salt and additional thyme. Bake until the biscuits are puffed and lightly golden, about 12–15 minutes.
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Remove from the oven and let cool for 5 minutes before serving. Best enjoyed warm with softened butter or your favorite jam.
Notes
Nutritional information provided as a courtesy and is only an approximation. Values will change based on ingredients used.
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