Lime Biscuit Thins

1/3 cup of heavy cream
juice from one small lime
1 cup of unbleached white flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 teaspoon of grated lime zest
1/4 cup of cold butter, cut into chunks

Combine the cream and lime juice in a small bowl and let sit for about 15 minutes. In a medium bowl, combine the flour, baking powder, baking soda, salt, cayenne, cumin and lime zest. Add the butter to the bowl, and using a fork or pastry cutter, cut in the butter until it is reduced to small pieces. Pour the cream and lime into the bowl and mix with a fork until a soft dough is formed. Add a few sprinkles of water if necessary.

Divide the dough into two equal portions. Take one portion and place it between two pieces of lightly floured plastic wrap. Roll out to 1/8 inch thickness. Cut into 1 1/2 - 2 inch circles with a cookie cutter. Transfer to a baking sheet lined with parchment paper. Repeat with second portion of dough. Reroll the scraps, and repeat.

Bake in a preheated 400 degree oven for 10 - 15 minutes, or until the biscuits are nicely browned. Cool on wire racks. These little thins will keep for over a week if kept in a tightly covered container.

Yields 24 - 30 biscuits.

Source: http://foodandspice.blogspot.com/2008/06/lime-biscuit-thins.html