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Lemon thyme biscuits
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| 1 cup | all-purpose flour |
| 1 cup | cake and pastry flour |
| 1 tablespoon | baking powder |
| 1/2 tablespoon | baking soda |
| 1 teaspoon | fine sea salt |
| 225 grams | unsalted butter, cubed and frozen |
| 3 tablespoons | unsalted butter, melted |
| 350 ml | buttermilk |
| 1 piece | lemon, zested |
| 5 pieces | fresh thyme, stripped |
| to taste | salt |
| pepper |
Preparation
Preheat convection oven to 220 C (425 F).
Combine flours, baking powder, baking soda and salt in food processor, pulse until combined.
Incorporate butter, pulse until butter is the size of peas, transfer dough to large mixing bowl.
Create a well in the centre of mixture, pour buttermilk into well, gently begin to fold together. Careful not to over-work the dough, it should come together but not form smooth dough.
Dust a work surface with flour, turn the dough out pressing to 1-inch thickness.
Dip 2½-inch ring mold into flour, press out biscuits, gently press the trimmings together without re-working.
Brush the biscuits with buttermilk, top with lemon zest and black pepper.
Line a baking sheet with parchment, bake for 15 minutes or until golden brown.
Brush with melted butter fresh out of the oven, add fine sea salt to finish.
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