Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Poppy Seed Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate Buttermilk: Slowly stir in the cold buttermilk until the dough is just moistened; avoid overmixing to keep the dough slightly shaggy and tender.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/lemon-poppy-seed-biscuits-recipe/