Ingredients

• ¾ cup buttermilk
• 1 tablespoon meyer lemon zest
• 1 teaspoon chopped fresh thyme
• 2 ¼ cups all-purpose flour
• ½ cup packed brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 oz unsalted chilled butter, cut into 1/3-inch cubes
• 1 tablespoon turbinado sugar

Preparation
Preheat oven to 425 degrees and line baking sheet with parchment paper.

Mix buttermilk, meyer lemon zest, and thyme in a small bowl.  Set aside.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda and salt together.  Add the chilled butter cubes to the flour mixture and rub in with fingers  (or use a pastry cutter) just until mixture represents coarse meal.  Add buttermilk mixture and stir with fork just until combined.

Transfer dough to lightly floured work surface and knead gently just until dough comes together.  Pat dough out to ¾ inch rouch and cut into 3-inch diameter circles (use a cookie cutter dipped in flour).

Transfer dough rounds (should have 6 rounds total) to prepared cookie sheet and sprinkle the tops with the turbinado sugar.  Bake biscuits for about 12-15 minutes, until tops are golden and tester inserted into the center comes out clean.  Cool slightly and enjoy with a pat of butter, honey, jam or as they are.

Courtesy of Becky Vayo. Check out her Be. Baking blog here.

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