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.

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
Milk, for brushing tops

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 until evenly combined.
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.
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.
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).
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.
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.
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.
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