Introduction

These Lemon Cornmeal Biscuits are a bright and buttery treat with a delightful crunch from the cornmeal and a fresh zing of lemon. Perfect for breakfast or as a snack, they offer a tender crumb with a hint of sweetness and citrus.

Lemon Cornmeal Biscuits Recipe - Recipe Image

Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
3/4 cup (106g) whole cornmeal*
1/3 cup (67g) granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon table salt
8 tablespoons (113g) unsalted butter, cold
Zest of 2 lemons
2 tablespoons (28g) lemon juice, fresh preferred
2 large eggs
1/4 to 1/3 cup (57g to 74g) milk
Coarse sparkling sugar, for sprinkling (optional)

Instructions

Step 1: Line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3: Cut the cold butter into the dry ingredients and work it in until the mixture resembles coarse meal with some pea-sized pieces.
Step 4: Add the lemon zest, lemon juice, eggs, and 1/4 cup of milk. Mix until the dough begins to come together. If it’s still dry, add more milk, one tablespoon at a time, until the dough is cohesive.
Step 5: Turn the dough out onto a lightly floured piece of parchment. Use the parchment to fold the dough in thirds, then pat or roll it to about 1-inch thick. Freeze the dough for 20 minutes while preheating the oven to 400°F (200°C).
Step 6: Remove the dough from the freezer and cut into rounds using a 2 1/2-inch biscuit cutter. Gather, stack, and recut scraps as needed to use all the dough.
Step 7: Brush the tops of the biscuits with milk and sprinkle with coarse sparkling sugar, if using.
Step 8: Bake for 20 to 22 minutes, or until the tops and edges are golden brown.
Step 9: Remove from the oven and serve warm for best flavor and texture.

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the dough.
Swap whole cornmeal for finer cornmeal if you prefer a smoother texture.
Try adding a tablespoon of honey or maple syrup to the dough for a subtle sweetness variation.
Use buttermilk instead of regular milk for a slightly tangier biscuit and tender crumb.

Storage

Store the biscuits wrapped tightly at room temperature for up to two days. For longer storage, freeze well wrapped for up to one month. To reheat, warm in a 350°F (175°C) oven for 5 to 7 minutes until heated through and crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of unbleached all-purpose flour?

Yes, regular all-purpose flour works fine if you don’t have unbleached flour on hand. The texture and flavor will be very similar.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough, freeze it after shaping into rounds, and bake directly from frozen. Just add a couple extra minutes to the baking time.

Lemon Cornmeal Biscuits Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

These Lemon Cornmeal Biscuits are delightfully tender with a subtle citrus zing and a pleasant cornmeal texture. Perfectly golden and lightly sweetened, they make a wonderful companion to breakfast or a charming snack any time of day.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 10 to 12 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
3/4 cup (106g) whole cornmeal
1/3 cup (67g) granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon table salt

Wet Ingredients

8 tablespoons (113g) unsalted butter, cold
Zest of 2 lemons
2 tablespoons (28g) lemon juice, fresh preferred
2 large eggs
1/4 to 1/3 cup (57g to 74g) milk

Topping

Coarse sparkling sugar, for sprinkling, optional

Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until evenly combined.
Incorporate Butter: Cut the cold unsalted butter into the dry mixture using a pastry cutter or fingers until the texture resembles coarse meal with pea-sized butter pieces.
Add Wet Ingredients: Stir in the lemon zest, lemon juice, eggs, and 1/4 cup of milk. Mix gently until the dough starts to come together. If the dough seems dry or crumbly, add more milk one tablespoon at a time until cohesive.
Shape and Chill Dough: Transfer dough to a lightly floured piece of parchment paper. Fold the dough into thirds using the parchment to create layers. Pat or gently roll the dough out to about 1 inch thickness. Freeze the dough for 20 minutes while preheating the oven to 400°F (200°C).
Cut Biscuits: Remove dough from freezer and cut rounds using a 2 1/2 inch biscuit cutter. Gather and stack scraps together and recut until all dough is used.
Prepare for Baking: Place biscuits on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with coarse sparkling sugar if using for a sweet crunchy topping.
Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes or until the tops and edges are golden brown and biscuits have risen.
Serve and Store: Remove from oven and serve warm. Store leftovers wrapped tightly at room temperature for up to two days or freeze for up to one month.

Notes

Freezing the dough before cutting helps the biscuits keep their shape and layers during baking.
For extra lemon flavor, you can add a teaspoon of vanilla extract if desired.
Use freshly grated lemon zest and fresh lemon juice for the best citrus flavor.
Coarse sparkling sugar is optional but adds a nice crunch and sweetness to the tops.
If you don’t have a biscuit cutter, you can use the rim of a glass or simply shape the dough into rounds by hand.
Store baked biscuits wrapped at room temperature or freeze to preserve freshness.

Keywords: lemon cornmeal biscuits, lemon biscuits, cornmeal biscuits, sweet biscuits, breakfast biscuits, lemon zest biscuits