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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.

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

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole cornmeal, granulated sugar, baking powder, and salt until evenly combined.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes until biscuits are golden brown on top and the edges.
  9. 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

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