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