Introduction

These Lemon Cornmeal Biscuits combine a bright citrus flavor with a tender, crumbly texture that’s perfect for breakfast or a snack. The touch of cornmeal adds a delightful crunch, making them a refreshing twist on traditional biscuits.

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 and set aside.
Step 2: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 3: Work the cold butter into the dry ingredients using your fingers or a pastry cutter, until the mixture resembles coarse meal.
Step 4: Add the lemon zest, lemon juice, eggs, and 1/4 cup of milk to the mixture. Stir until the dough comes together. If the dough feels too dry, add more milk one tablespoon at a time until cohesive.
Step 5: Turn the dough out onto a lightly floured piece of parchment paper. Use the parchment to fold the dough in thirds. Pat or roll it out to about 1 inch thick. Freeze the dough for 20 minutes while you preheat 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 recut the scraps as needed.
Step 7: Brush the tops of the biscuits with milk and sprinkle with coarse sparkling sugar, if using.
Step 8: Bake for 20 to 22 minutes until the tops and edges are golden brown. Remove from the oven and serve warm.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor. Meyer lemons add a sweeter, floral note if available.
If you prefer a finer texture, substitute yellow cornmeal with stone-ground white cornmeal.
For a dairy-free version, replace butter with coconut oil and use almond or oat milk instead of cow’s milk.
These biscuits freeze well; freeze unbaked rounds on a baking sheet before transferring to a bag for best shape retention.

Storage

Store the biscuits well wrapped at room temperature for up to two days. For longer storage, freeze them for up to one month. To reheat, warm in a 350°F oven for 5 to 10 minutes until heated through and crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant cornmeal instead of whole cornmeal?

Yes, instant or finer-ground cornmeal works but will result in a softer texture without the slight crunch from whole cornmeal.

How do I make these biscuits vegan?

Substitute the butter with a plant-based alternative and replace the eggs with a flax or chia seed egg. Use plant-based milk to complete the swap.

Lemon Cornmeal Biscuits Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

These Lemon Cornmeal Biscuits are a delightful blend of zesty lemon flavor and hearty cornmeal texture, creating tender, golden biscuits perfect for breakfast or a snack. Lightly sweetened and topped with sparkling sugar for a subtle crunch, they bake up fluffy with a bright citrus aroma, offering a refreshing twist on traditional biscuits.

Author: Lila
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 10 to 12 biscuits 1x
Category: Baked Goods
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

Topping

Coarse sparkling sugar, for sprinkling (optional)

Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt to evenly distribute all dry components.
Incorporate Butter: Work the cold unsalted butter into the dry mixture until it resembles coarse meal, creating a crumbly texture essential for flaky biscuits.
Add Flavor and Liquids: Mix in the lemon zest, lemon juice, eggs, and 1/4 cup of milk until the dough comes together and is cohesive. If still dry, add milk by the tablespoon until the dough forms properly.
Shape Dough: Turn the dough onto a lightly floured piece of parchment paper and fold it in thirds using the parchment. Pat or gently roll the dough to about 1 inch thick for even baking. Freeze the dough for 20 minutes to firm up while preheating the oven.
Cut Biscuits: Remove dough from the freezer and cut into 2 1/2 inch rounds using a biscuit cutter. Gather scraps, stack, and recut as needed to use all dough.
Add Topping: Brush the tops of the biscuits with milk and sprinkle lightly with coarse sparkling sugar for a sweet and crunchy finish.
Bake: Bake in the preheated 400°F oven for 20 to 22 minutes until the tops and edges turn golden brown, indicating they are fully cooked and flaky.
Serve and Store: Remove from oven and serve warm for best flavor. Store well wrapped at room temperature for up to two days or freeze for up to one month for longer storage.

Notes

Use fresh lemon juice for the best citrus flavor.
Cold butter is crucial to achieve a flaky texture.
Adjust milk quantity carefully to achieve a cohesive but not overly sticky dough.
Freezing the dough before cutting helps maintain biscuit shape during baking.
Coarse sparkling sugar adds an optional sweet crunch but can be omitted if preferred.
Store leftover biscuits wrapped tightly to maintain freshness.

Keywords: Lemon biscuits, cornmeal biscuits, lemon cornmeal biscuits, breakfast biscuits, baked lemon treats, citrus biscuits