These easy homemade lemon biscuits are buttery, and soft and are made just from scratch, they definitely deserve a place in your recipe book with your other doughy, flaky, delicious treats. The lemon zest and lemon juice combination raises these biscuits way above and beyond the ordinary with all butter and no shortening.
Yellow Flowers and fresh lemons sitting on freshly baked lemon biscuits.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
These homemade lemon biscuits are buttery and lemon zesty and perfect to have with brunch, breakfast, or afternoon tea.
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Ingredients
For the Biscuits:
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- Zest one lemon
- 6 tablespoons Unsalted Butter, cold and cubed
- 3/4 cup Whole Milk
- Juice of 1 lemon
- Milk, for brushing
- Raw Sugar, for dusting
For the Lemon Glaze (Optional):
- 1 cup Powdered Sugar
- 2-3 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest (optional)
Instructions
- Chill Butter: Freeze butter for 10-20 minutes.“
- Preheat Oven: Set to 425°F (220°C). Line baking sheet.
- Mix Dry Ingredients: Combine flour, baking powder, sugar, salt, and lemon zest.
- Cut in Butter: Add cold butter to dry mix until crumbly.`
- Add Wet Ingredients: Stir in milk and lemon juice until just combined.
- Form Dough: Gently work the dough on a floured surface; avoid overmixing.
- Fold Dough: Fold multiple times to create layers.
- Chill Dough: Refrigerate for 30 minutes.
- Roll & Cut: Roll dough to 1-inch thickness, and cut biscuits.
- Brush & Dust: Brush with milk and sprinkle raw sugar.
- Bake: 12-15 minutes until golden.
- Glaze (Optional): Mix powdered sugar and lemon juice; drizzle over warm biscuits.`
- Serve: Enjoy warm or at room temperature.
Nutrition Information (generous per Biscuit)
Note: Nutritional content facts may slightly vary based on the specific ingredients in use and portion size, respectively.
- Calories: 220
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 5g
Tips for the Best Homemade Biscuits
- Cold Fat: Use cold butter to create flaky layers. When the cold butter melts in the oven, it releases steam, forming airy pockets.
- Don’t Over Mix: Mix the dough just until combined to prevent tough biscuits. A crumbly dough is normal.
- Fold & Flatten: Folding the dough multiple times creates flaky layers, essential for tender biscuits.
- Avoid Twisting the Cutter: Press the biscuit cutter straight down to prevent sealing the edges, allowing the biscuits to rise properly.
- Bake Close Together: Place biscuits close on the baking sheet so they rise tall and evenly.
Variations
- Buttermilk Substitute: The ratio used in a cup scale is 1 tablespoon lemon juice or white vinegar for ¾ cup milk. On the container it suggests one should allow it to stand for about five minutes before using.
- Add Texture: If using in cookies, fold in ½ cup of any nut such as almonds, pecans chopped and mix ½ cup of white Chocolate chips.
- Savory Option: Take sugar and lemon zest out and stir in ½ tsp garlic powder and ½ cup shredded cheddar cheese.
Storage & Freezing
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Place baked biscuits on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen at 350°F (175°C) for about 10 minutes.
Make-Ahead:
- Dough: Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days.
- Biscuits: Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag.
Should one use butter or shortening when it comes to home baked biscuits?
Butter results in short dough and though provides crisp biscuits, but margarine offer biscuits tasteless. Making the structure shorter will make it more even; however the final bread becomes a little too dry.
I don’t seem to have lemon zest and fresh lemon juice, can I get the same by using lemon extract?
They should use fresh lemon juice and lemon zest to make it more tastier and to activate the baking powder. The experimental lemon extract may not yield a neon like flavour when applied.
May I replace it with: Ricotta?
Of course you can, replace ricotta with other products which has the same texture, though blended cottage cheese or heavy cream is not very suitable.
My biscuits are hard and heavy They must be crisp to the teeth and weighted in the mouth. What went wrong?
Indeed if the dough is over mixed or if there is an excess of flour in the biscuits they become hard. Remember to fold gently only until mixed and be accurate with your cups and spoons with your flour.
Expert Tips
- Keep It Chilled: Ensure all ingredients, especially butter and milk, are cold to promote flakiness.
- Zest Generously: Use at least a tablespoon of lemon zest for a vibrant flavor.
- Handle with Care: Minimal handling prevents the butter from melting, ensuring tender biscuits.
- Proper Measuring: Accurately measure flour to avoid dense biscuits.
Serving Suggestions
Serve these buttery lemon biscuits with:
- A pot of Earl Grey or your favorite tea.
- Topped with honey lemon curd or whipped cream.
- Paired with breakfast items like scrambled eggs and bacon.
- Accompanied by grilled meats for a savory twist.
What to Do with Leftover Lemon Juice
Freeze leftover lemon juice in ice-cube trays for future use in marinades, dressings, or beverages. Each cube roughly equals the juice of half a lemon.
Final Thoughts
These Homemade Lemon Biscuits are the perfect marriage of wonderful buttery and lemony flavor and these are… But I have a feeling it will impress whoever is your audience whether you’re preparing for family brunch, afternoon tea, or you just need a sugary pick me up! Happy baking!
You may enjoy these Homemade Lemon Biscuits! The combination of their bright citrus flavor and tender crumb is going to make them a hit in your household.