Lemon Cornmeal Biscuits Recipe
Introduction
These Lemon Cornmeal Biscuits offer a delightful combination of citrus brightness and a slightly crunchy texture from the cornmeal. Perfect for breakfast or an afternoon snack, they are tender, subtly sweet, and easy to make at home.
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 combined.
- Step 3: Cut in the cold butter using a pastry cutter or your fingers 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 comes together; if it seems dry, add more milk a 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 to about 1 inch thick. Freeze for 20 minutes while preheating the oven to 400°F (200°C).
- Step 6: Remove the dough from the freezer and cut into 2 1/2-inch rounds using a biscuit cutter. Gather any scraps, stack, and recut as needed.
- Step 7: Brush the tops of the biscuits with milk and sprinkle with coarse sparkling sugar if desired.
- Step 8: Bake for 20 to 22 minutes, until the edges and tops are golden brown. Remove from oven and serve warm.
Tips & Variations
- Use fresh lemon juice and zest for the brightest flavor.
- If you prefer a more tender biscuit, substitute half the cornmeal with more flour.
- To add a savory twist, reduce sugar slightly and add a teaspoon of finely chopped fresh herbs like thyme or rosemary.
- Make sure the butter is very cold to create flaky layers.
Storage
Store the biscuits well wrapped at room temperature for up to two days. For longer storage, freeze them in an airtight container for up to one month. Reheat wrapped in foil at 350°F (175°C) for 10–15 minutes or until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow cornmeal instead of whole cornmeal?
Yes, yellow cornmeal can be used, but whole cornmeal adds a nuttier texture and flavor. Adjust based on your preference and availability.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough, cut the biscuits, and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold biscuits.
PrintLemon Cornmeal Biscuits Recipe
These Lemon Cornmeal Biscuits are a delightful twist on classic biscuits, combining the tangy brightness of fresh lemon zest and juice with the hearty texture of whole cornmeal. Perfectly tender with a slightly crispy golden exterior, these biscuits are great for breakfast or as a snack, especially when topped with a sprinkle of coarse sparkling sugar for a subtle crunch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Approximately 10–12 biscuits (using a 2 1/2″ cutter) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 Topping
- Coarse sparkling sugar, for sprinkling
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow even baking of the biscuits.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- Incorporate Butter: Work the cold unsalted butter into the dry mixture using your fingers or a pastry cutter until the texture resembles coarse meal with pea-sized bits.
- Add Lemon and Wet Ingredients: Stir in the lemon zest, lemon juice, eggs, and 1/4 cup of milk, mixing until the dough starts to come together. If the dough is still dry, add additional milk one tablespoon at a time until cohesive but not sticky.
- Shape the Dough: 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 out to about 1-inch thickness. Place the dough in the freezer for 20 minutes while you preheat the oven.
- Preheat Oven: Set the oven temperature to 400°F (204°C) to prepare for baking.
- Cut Biscuits: Remove the dough from the freezer and cut into rounds using a 2 1/2-inch biscuit cutter. Gather scraps, re-stack, and cut again until all dough is used.
- Prepare for Baking: Brush the tops of the biscuits with milk and sprinkle with coarse sparkling sugar for a crisp and sweet finish.
- Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes, or until the tops and edges turn golden brown.
- Serve and Store: Remove from oven and serve the biscuits warm. Store any leftovers well wrapped at room temperature for up to two days or freeze for up to one month.
Notes
- Using cold butter is essential for flaky biscuit texture.
- The lemon zest and juice add a refreshing brightness, so use fresh lemons for best flavor.
- Adjust milk quantity gradually to ensure dough isn’t too sticky or dry.
- Freezing the dough before cutting helps maintain biscuit shape and flakiness.
- Coarse sparkling sugar topping is optional but adds a pleasant crunch and sweetness.
Keywords: lemon cornmeal biscuits, lemon biscuits, cornmeal biscuits, breakfast biscuits, lemon zest biscuits, baking biscuits, homemade biscuits
