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Orange, Honey, and Thyme Biscuits

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Hands-on time 23 mins
Total time 36 mins

Serves 12 (serving size: 1 biscuit)

Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag.


  • 2/3 cup nonfat buttermilk
  • 2 tablespoons clover honey
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons grated orange rind
  • 10 ounce spelt flour (about 2 cups)
  • 5 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 5 1/2 tablespoons chilled butter, cut into small pieces
  • Cooking spray

Nutrition Information

  • calories 162
  • fat 6.1 g
  • satfat 3.3 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 330 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine the first 4 ingredients in a small bowl, stirring with a whisk.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; pat into a 7 1/2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom.