Lemon Cornmeal Biscuits Recipe

Introduction

These Lemon Cornmeal Biscuits offer a delightful twist on classic biscuits with a bright citrus flavor and a slightly crunchy texture from cornmeal. Perfect for breakfast or alongside a summer meal, they’re tender, buttery, and just a little sweet.

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

1. Step 1: Line a baking sheet with parchment paper and preheat your oven to 400°F (205°C).
2. Step 2: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. Step 3: Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal with pea-sized pieces of butter.
4. Step 4: Add the lemon zest, lemon juice, eggs, and 1/4 cup of milk to the dry ingredients. Mix gently until the dough comes together. If it feels too dry, add more milk one tablespoon at a time until cohesive.
5. Step 5: 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 thick. Freeze the dough for 20 minutes to firm up.
6. Step 6: Remove the dough from the freezer and cut into 2 1/2-inch rounds with a biscuit cutter. Gather the scraps, fold, and recut as needed to use all the dough.
7. Step 7: Brush the tops of the biscuits with milk and sprinkle with coarse sparkling sugar if desired, for a crunchy, pretty finish.
8. Step 8: Bake the biscuits for 20 to 22 minutes, until the tops and edges turn golden brown. Remove from the oven and serve warm.

Tips & Variations

• Use freshly grated lemon zest and fresh lemon juice for the best bright citrus flavor.
• Swap half the all-purpose flour for whole wheat flour for a nuttier taste and texture.
• Brush with melted butter instead of milk before baking for a richer crust.
• Add a teaspoon of vanilla extract for a subtle, sweet aroma that complements the lemon.

Storage

Store the biscuits wrapped tightly at room temperature for up to two days. To keep them longer, freeze well wrapped for up to one month. Reheat frozen biscuits in a warm oven until heated through to restore freshness.

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 and will give the biscuits a slightly different color, but the texture and flavor will remain delicious.

Can I make these biscuits dairy-free?

To make a dairy-free version, substitute the butter with a dairy-free spread and use a plant-based milk such as almond or oat milk. The texture will be slightly different but still tasty.

Lemon Cornmeal Biscuits Recipe

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★★★★★

4.6 from 101 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 12 to 14 biscuits 1x

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Description

These Lemon Cornmeal Biscuits are a delightful twist on classic biscuits, combining the buttery texture of traditional biscuits with the sweet, tangy flavor of fresh lemon zest and juice. With a crisp golden exterior and tender crumb, they are perfect as a breakfast treat or a unique accompaniment to your meals.

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Ingredients

Scale 1x2x3x

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
• Milk, for brushing tops

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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 until evenly combined.
3. Incorporate butter. Work the cold unsalted butter into the dry mixture using your fingers or a pastry blender until the mixture resembles coarse meal with small pea-sized butter pieces.
4. Add lemon and wet ingredients. Stir in the lemon zest, lemon juice, eggs, and 1/4 cup of milk. Mix the dough gently until it becomes cohesive. If it remains dry and crumbly, add additional milk one tablespoon at a time until the dough comes together.
5. Shape and chill dough. Turn the dough out onto a lightly floured piece of parchment paper. Use the parchment to fold the dough in thirds, then pat or roll it out to about 1-inch thickness. Place the dough in the freezer for 20 minutes while preheating the oven to 400°F (204°C).
6. Cut biscuits. Remove the dough from the freezer. Using a 2 1/2-inch biscuit cutter, cut rounds from the dough. Gather and stack the scraps, then re-roll and cut until you have used all the dough.
7. Prepare for baking. Place the biscuits on the lined baking sheet. Brush the tops with milk and sprinkle with coarse sparkling sugar for a sweet, crunchy finish if desired.
8. Bake biscuits. Bake in the preheated oven for 20 to 22 minutes, or until the tops and edges are golden brown and the biscuits are cooked through. Remove from oven and allow to cool slightly before serving warm.
9. Storage. Store leftover biscuits well wrapped at room temperature for up to two days, or freeze for up to one month to maintain freshness.

Notes

• Use cold butter to ensure flaky biscuit texture.
• Adjust milk quantity carefully to achieve the right dough consistency—slightly sticky but manageable.
• Freezing the dough before cutting helps biscuits hold their shape and rise better during baking.
• Fresh lemon juice and zest are key to vibrant lemon flavor.
• Coarse sparkling sugar on top adds a delightful crunch and sweet finish but can be omitted if unavailable.
• Biscuits are best served warm fresh from the oven.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: lemon cornmeal biscuits, lemon biscuits, cornmeal biscuits, breakfast biscuits, lemon breakfast pastry