If you are craving a bright, tender treat that balances zesty citrus with a delightful crunch, this Lemon Poppy Seed Biscuits Recipe is going to become your new best friend in the kitchen. These biscuits combine the freshness of real lemon zest with the subtle nutty crunch of poppy seeds, all wrapped up in a fluffy, buttery texture that simply melts in your mouth. Perfect for breakfast, brunch, or a cozy snack, this recipe is simple to make yet impressively flavorful. Get ready to fill your home with a mouthwatering aroma that will have everyone rushing to the table.
Ingredients You’ll Need
Every great recipe begins with great ingredients, and this Lemon Poppy Seed Biscuits Recipe is no exception. You’ll find all the basics combined with a few special touches to ensure these biscuits are tender, flavorful, and perfectly golden.
- 2 ¼ cups Bob’s Red Mill organic Ivory Wheat flour: This flour gives your biscuits a lovely, light texture and subtle sweetness.
- 2 teaspoons baking powder: Ensures your biscuits rise beautifully, giving them that fluffy lift.
- ½ teaspoon baking soda: Helps the biscuits brown nicely and adds a tender crumb.
- ¼ cup granulated sugar: Adds just the right amount of sweetness without overpowering the lemon flavor.
- 1 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 10 tablespoons unsalted butter, cold and cubed: Cold butter creates flaky layers as it melts in the oven.
- 1 lemon, zest only: Fresh lemon zest is the star here, injecting a bright, citrusy pop.
- 1 tablespoon poppy seeds: Adds crunchy texture and a subtle nutty taste.
- 1 cup low fat buttermilk, cold: Buttermilk keeps the biscuits tender and adds a slight tang.
- 2 tablespoons unsalted butter, melted (for brushing): Brushed on top to give a golden, shiny finish.
- Coarse sea salt (optional): A sprinkle adds a gourmet touch by balancing the sweet and tart flavors.
How to Make Lemon Poppy Seed Biscuits Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by positioning your oven rack in the lower third to ensure even heat for a perfect rise and browning. Preheat your oven to 425°F (220°C) so it’s ready when your dough is shaped. While it heats, whisk together your flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. This step ensures the leavening agents and flavorings are evenly distributed throughout your dough, which is essential for consistent texture and taste.
Step 2: Cut in the Butter
Next up is incorporating the cold, cubed butter into the dry ingredients. Use a pastry blender or two knives to cut the butter until the mixture looks like small peas. This technique is key because those chunks of butter melt during baking, creating pockets of steam that yield flaky layers. Resist the temptation to mash everything into a uniform dough here; those little bits of butter are what make your biscuits extraordinary.
Step 3: Add the Lemon Zest and Poppy Seeds
Fold the fresh lemon zest and poppy seeds gently into the mixture. This part fills your dough with bright bursts of citrus aroma and surprising crunch. Be careful to distribute them evenly—it’s these little details that make your Lemon Poppy Seed Biscuits Recipe stand out and keep every bite exciting.
Step 4: Stir in the Buttermilk
Slowly pour your cold buttermilk into the bowl and stir until just moistened. You want the dough to be a bit shaggy and a little rough because overmixing develops the gluten too much, which can make the biscuits tough. Keep your mixing gentle and stop as soon as the ingredients come together.
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface and knead gently two to three times—just enough to help it hold together. Pat this dough into a half-inch thick square. Then cut it neatly into 16 squares, each about 2 ¼ inches wide. These biscuit squares make for cute, easy-to-serve portions and give you that wonderfully crisp edge on every piece.
Step 6: Butter, Chill, and Bake
Place your biscuits on a baking sheet and brush them lightly with melted butter. If you like a little contrast in flavor, sprinkle some coarse sea salt on top—it’s incredible how this tiny extra step pumps up the depth of flavor. Chill the biscuits in the fridge for 10 minutes to help them set their shape, then bake in the preheated oven for 18 to 20 minutes. When done, the biscuits should puff up beautifully and turn a gorgeous golden brown.
How to Serve Lemon Poppy Seed Biscuits Recipe
Garnishes
A light dusting of powdered sugar over warm biscuits creates a pretty presentation and adds a touch of sweetness. Alternatively, a thin smear of lemon curd or honey can elevate these biscuits and complement their citrusy pop perfectly. Fresh lemon slices on the side amplify the lemony vibe wonderfully and please the eyes as much as the palate.
Side Dishes
These biscuits are a fantastic companion to savory dishes like scrambled eggs, smoked salmon, or creamy chicken salad. They’re also fabulous alongside fresh fruit salad or a bowl of yogurt to start the day off on a bright and nourishing note. Summer soups or chilled cucumber gazpacho match nicely too, offering a refreshing meal experience.
Creative Ways to Present
For a brunch gathering, stack your biscuits and layer thinly sliced cream cheese with smoked salmon or prosciutto in between for a luscious bite. You can also split them and turn them into mini breakfast sandwiches with eggs and herbs for a fun twist. Serving them warm with a side of homemade lemon jam turns an everyday biscuit into a gourmet delight worth sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they might not last long), store your biscuits in an airtight container at room temperature for up to two days. To keep them from drying out, placing a piece of parchment or wax paper between layers can help retain their moisture and freshness.
Freezing
For longer storage, freeze your unbaked biscuit squares on a baking sheet until firm, then transfer to a sealed freezer bag for up to 3 months. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the baking time. This makes it super easy to have freshly baked Lemon Poppy Seed Biscuits Recipe anytime you please.
Reheating
Reheat leftover biscuits in a preheated 350°F (175°C) oven for about 5 to 7 minutes. This method revives their crisp edges and warm, tender centers so they taste freshly made. Avoid microwaving to prevent them getting gummy or chewy.
FAQs
Can I use regular all-purpose flour instead of Ivory Wheat flour?
Yes, you can swap in all-purpose flour if Ivory Wheat isn’t available, though the texture and flavor might be a touch different. Ivory Wheat lends a lovely subtle sweetness and slightly denser bite, but all-purpose flour will yield tender biscuits as well.
What if I don’t have buttermilk? Can I substitute it?
Absolutely! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This acidity helps tenderize the biscuits and add slight tang.
How important is it to keep the butter cold?
Keeping your butter cold is crucial for flaky biscuits because cold butter creates steam pockets during baking, which produces those coveted flaky layers. Warm or melted butter won’t have the same effect and can make your biscuits dense.
Can I add extra lemon flavor to the biscuits?
Definitely! Consider adding a teaspoon of fresh lemon juice to the dough or increasing the lemon zest slightly for a more vibrant citrus kick. Just be careful not to add too much liquid to avoid altering the dough texture.
Is it okay to shape these biscuits into rounds instead of squares?
Of course! While the recipe cuts the dough into squares for ease and a crispier edge, you can use a biscuit cutter or glass to cut rounds if you prefer the classic biscuit shape. Just be sure to avoid twisting the cutter too much to keep the biscuits fluffy.
Final Thoughts
Making these Lemon Poppy Seed Biscuits Recipe is like welcoming a burst of sunshine into your kitchen. The balance of bright lemon, crunchy poppy seeds, and buttery tenderness makes them truly irresistible. Whether you’re treating yourself on a quiet morning or sharing with loved ones, these biscuits will bring a smile to your face and warmth to your heart. I can’t wait for you to try this recipe and enjoy every soft, flavorful bite!
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Lemon Poppy Seed Biscuits Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 16 biscuits
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delight in these tender Lemon Poppy Seed Biscuits, perfectly balanced with bright lemon zest and crunchy poppy seeds. Soft and flaky with a lightly crisped golden edge, they’re ideal for breakfast or afternoon tea, made from scratch using wholesome ingredients and baked to perfection.
Ingredients
Dry Ingredients
- 2 ¼ cups (281 g) Bob’s Red Mill organic Ivory Wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 10 tablespoons (142 g) unsalted butter, cold and cubed
- 1 lemon, zest only
- 1 tablespoon (9 g) poppy seeds
- 1 cup (240 ml) low fat buttermilk, cold
- 2 tablespoons (28 g) unsalted butter, melted (for brushing)
Optional
- Coarse sea salt (for sprinkling)
Instructions
- Preheat Oven: Position the oven rack in the lower third of the oven and preheat to 425°F (220°C) to ensure even baking with a crisp base.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until thoroughly combined for an even leavening.
- Cut in Butter: Incorporate the cold, cubed butter into the flour mixture using a pastry blender or two knives until the texture resembles small peas, which helps create flaky layers in the biscuits.
- Add Lemon Zest and Poppy Seeds: Gently fold in the lemon zest and poppy seeds evenly, infusing the dough with fresh citrus flavor and a slight nuttiness.
- Incorporate Buttermilk: Slowly stir in the cold buttermilk until the dough is just moistened; avoid overmixing to keep the dough slightly shaggy and tender.
- Knead Dough Lightly: Turn the dough onto a lightly floured surface and knead gently 2 to 3 times to bring it together without developing gluten that would make the biscuits tough.
- Shape and Cut Dough: Pat the dough into a ½ inch (1.3 cm) thick square and cut into 16 equal 2 ¼ inch (5.7 cm) squares to ensure uniform baking.
- Brush and Chill: Arrange biscuit squares on a baking sheet, brush the tops with melted butter, sprinkle with coarse sea salt if desired, and chill in the refrigerator for 10 minutes to help maintain shape during baking.
- Bake and Serve: Bake in the preheated oven for 18 to 20 minutes until puffed and golden brown with slightly crisp edges. Serve warm for the best texture and flavor experience.
Notes
- Ensure the butter is very cold before cutting into the flour to achieve a flaky texture.
- Do not overmix the dough to prevent dense biscuits.
- Chilling the dough before baking helps the biscuits hold their shape and rise better.
- Use freshly grated lemon zest to get the most vibrant flavor.
- For dairy-free options, substitute buttermilk and butter with suitable plant-based alternatives.
