Introduction

These Lemon Cornmeal Biscuits offer a delightful combination of bright citrus flavor and a tender, crumbly texture. Perfect for breakfast or a light snack, they bring a sunny twist to traditional biscuits with a subtle sweetness and refreshing lemon zest.

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 to prepare for baking.
Step 2: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
Step 3: Cut in the cold butter using your fingers or a pastry cutter 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 gently until the dough starts to come together. If it feels dry, add more milk one tablespoon at a time until cohesive.
Step 5: Turn the dough onto a lightly floured piece of parchment. Fold the dough in thirds using the parchment, then pat or roll it into a 1-inch thick rectangle. 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 it into 2 1/2-inch rounds with a biscuit cutter. Gather and stack scraps to recut as needed.
Step 7: Brush the tops of the biscuits with a little milk and sprinkle with coarse sparkling sugar if using.
Step 8: Bake for 20 to 22 minutes until the tops and edges turn golden brown. Remove from the oven and serve warm.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor; bottled juice may lack acidity and aroma.
For a dairy-free version, substitute butter with a firm coconut oil and use a plant-based milk.
Adding a teaspoon of vanilla extract can complement the lemon flavor nicely.
Serve these biscuits with honey butter or your favorite jam for an extra special treat.

Storage

Store the biscuits well wrapped at room temperature for up to two days. To keep longer, freeze them in an airtight container for up to one month. Reheat frozen biscuits in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute regular all-purpose flour if you don’t have unbleached. The texture and flavor will be very similar.

What is the best way to cut the biscuits?

Use a sharp biscuit cutter or a round cookie cutter without twisting it when pressing down to help the biscuits rise evenly. If you don’t have a cutter, you can shape the dough gently with your hands.

Lemon Cornmeal Biscuits Recipe

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★★★★★

4.9 from 722 reviews

These Lemon Cornmeal Biscuits are a delightful twist on traditional biscuits, bursting with the zesty flavor of fresh lemon and a pleasant crunch from whole cornmeal. Perfectly tender yet crisp on the edges, they make a fantastic addition to breakfast, brunch, or a light snack. The biscuits are easy to prepare with simple ingredients and bake to a beautiful golden-brown finish topped with sparkling sugar for a touch of sweetness and sparkle.

Author: Zane
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 to 10 biscuits 1x
Category: Breakfast, Snack, Brunch
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

Optional

Coarse sparkling sugar, for sprinkling

Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole cornmeal, granulated sugar, baking powder, and salt until evenly combined.
Incorporate Butter: Work the cold unsalted butter into the dry ingredients using your fingers, a pastry cutter, or a fork until the mixture has a coarse meal-like texture with small butter pieces visible.
Add Flavorings and Liquids: Stir in the lemon zest, lemon juice, eggs, and 1/4 cup of milk, mixing until the dough just comes together. If the dough seems too dry, add more milk one tablespoon at a time until cohesive but not sticky.
Shape Dough and Chill: Turn the dough out onto a lightly floured piece of parchment paper. Fold the dough in thirds using the parchment, then pat or roll it to about 1 inch thickness. Freeze the dough on the parchment for 20 minutes while preheating the oven to 400°F (200°C).
Cut Biscuits: Remove the chilled dough from the freezer. Using a 2 1/2-inch biscuit cutter, cut rounds out of the dough. Gather scraps, stack them, and re-cut to maximize yield.
Prepare for Baking: Place biscuit rounds on the prepared baking sheet. Brush the tops with milk and sprinkle with coarse sparkling sugar if desired for a crunchy, sweet topping.
Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes until biscuits are golden brown on top and the edges.
Serve and Store: Remove from oven and serve warm. Store leftover biscuits wrapped at room temperature for up to two days or freeze them for up to one month.

Notes

Using cold butter helps create flaky layers in the biscuits.
Adjust milk quantity to get the right dough consistency; it should be cohesive but not sticky.
Freezing the dough before cutting helps maintain biscuit shape and texture during baking.
Coarse sparkling sugar on top is optional but adds a lovely crunch and sweet finish.
For a dairy-free option, substitute butter and milk with plant-based alternatives.
Biscuits are best enjoyed fresh but can be reheated gently in the oven or microwave.

Keywords: lemon biscuits, cornmeal biscuits, lemon cornmeal biscuits, breakfast biscuits, easy baked goods, citrus biscuits, homemade biscuits