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Lemon Cornmeal Biscuits Recipe

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★★★★★

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.

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

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until evenly combined.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/lemon-cornmeal-biscuits-recipe/