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Lemon Cornmeal Biscuits Recipe

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★★★★★

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.

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

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt to evenly distribute all dry components.
  3. Incorporate Butter: Work the cold unsalted butter into the dry mixture until it resembles coarse meal, creating a crumbly texture essential for flaky biscuits.
  4. 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.
  5. 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.
  6. 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.
  7. Add Topping: Brush the tops of the biscuits with milk and sprinkle lightly with coarse sparkling sugar for a sweet and crunchy finish.
  8. 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.
  9. 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

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