If you’ve been searching for a biscuit that perfectly balances zesty brightness with a delightful crunch, you’re going to adore this Lemon Poppy Seed Biscuits Recipe. These golden, tender biscuits boast a lovely lemon aroma paired with the subtle nuttiness of poppy seeds, creating a flavor profile that’s both refreshing and comforting. Whether you’re enjoying them fresh with breakfast or serving them at a brunch gathering, this recipe is a guaranteed crowd-pleaser that feels special yet is surprisingly simple to make.
Ingredients You’ll Need
Getting the right combination of simple, quality ingredients is what makes this Lemon Poppy Seed Biscuits Recipe shine. Each component plays a crucial role, whether it’s the flour providing structure, the cold butter lending flakiness, or the lemon zest adding that essential pop of citrus brightness.
- 2 ¼ cups Bob’s Red Mill organic Ivory Wheat flour: This flour offers a hearty yet tender biscuit base with a lovely texture.
- 2 teaspoons baking powder: The perfect leavening agent for fluffy rise and lightness.
- ½ teaspoon baking soda: Helps with biscuit browning and tender crumb.
- ¼ cup granulated sugar: Adds a subtle sweetness to balance the tart lemon.
- 1 teaspoon salt: Enhances all the flavors and rounds out the sweetness.
- 10 tablespoons unsalted butter, cold and cubed: Chilled butter is key for those flaky layers that melt in your mouth.
- 1 lemon, zest only: The zest infuses vibrant, fresh citrus notes without overpowering the biscuits.
- 1 tablespoon poppy seeds: A little crunch and a touch of nuttiness to complement the lemon.
- 1 cup low fat buttermilk, cold: Adds tenderness and a slight tang that brings everything together.
- 2 tablespoons unsalted butter, melted (for brushing): Creates a golden crust and adds rich flavor on top.
- Coarse sea salt (optional, for sprinkling): A finishing touch that highlights the buttery richness.
How to Make Lemon Poppy Seed Biscuits Recipe
Step 1: Preheat Your Oven and Prepare the Rack
Start by positioning your oven rack in the lower third of your oven and preheat to 425°F (220°C). This placement allows the biscuits to bake evenly, achieving that perfect golden bottom crust.
Step 2: Combine Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until everything is evenly mixed. This ensures your leavening agents are distributed throughout so your biscuits rise beautifully.
Step 3: Cut in the Butter
Next, incorporate your cold, cubed butter into the dry mixture. Use a pastry blender or two knives to work the butter in until it looks like small peas. This technique is what leads to those flaky, tender layers once baked.
Step 4: Fold in Lemon Zest and Poppy Seeds
Gently sprinkle in the lemon zest and poppy seeds, folding them carefully to distribute evenly throughout the dough. This step adds those signature bright and nutty bursts in every bite.
Step 5: Add Buttermilk
Pour in the cold buttermilk slowly while stirring to moisten the dough. Be cautious not to overmix; a slightly shaggy and rustic texture here is exactly what you want for light biscuits.
Step 6: Knead Gently
Turn the dough out onto a lightly floured surface and knead just 2 to 3 times until it comes together. Overkneading will develop gluten and make the biscuits dense, so keep it light and easy.
Step 7: Shape and Cut
Pat your dough into a half-inch thick square. Then cut it into 16 equal pieces, about 2 ¼ inches wide. This square-cut style gives you charming, rustic biscuits that are easy to portion and perfect for sharing.
Step 8: Prepare for Baking
Arrange the biscuit squares on a baking sheet, brush the tops with melted butter, and sprinkle a pinch of coarse sea salt if you like that extra hint of savory crunch. Chill them in the refrigerator for 10 minutes so they hold their shape and bake into fluffy little pillows.
Step 9: Bake to Golden Perfection
Bake your biscuits for 18 to 20 minutes until they puff impressively and turn a warm golden brown. You’ll know they’re done when the edges crisp up slightly and your kitchen fills with a mouthwatering lemony aroma.
How to Serve Lemon Poppy Seed Biscuits Recipe
Garnishes
When serving these biscuits, a light brush of melted butter on top right after baking really boosts their buttery flavor and shine. For an extra touch, a dusting of powdered sugar or a thin spread of honey butter complements the lemon notes beautifully without overpowering them.
Side Dishes
Lemon Poppy Seed Biscuits pair wonderfully with fresh fruit salads, creamy scrambled eggs, or even alongside your favorite chicken salad. Their bright flavor is a great match for anything light and fresh as a breakfast or brunch sidekick.
Creative Ways to Present
Consider slicing a biscuit in half and layering with cream cheese and smoked salmon for a savory twist. Or stack them with layers of lemon curd and whipped cream for a quick and elegant dessert version that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Lemon Poppy Seed Biscuits Recipe, store them in an airtight container at room temperature for up to two days. This method keeps the biscuits soft but still delicious, ready for a quick snack or addition to your breakfast.
Freezing
These biscuits freeze beautifully! Wrap each biscuit individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months without losing that wonderful fresh-baked texture.
Reheating
When ready to enjoy leftovers or frozen biscuits, reheat them in a 350°F (175°C) oven for about 8 to 10 minutes until warm throughout and lightly crisp on the outside. Avoid microwaving if you want to preserve that fresh-baked texture.
FAQs
Can I use regular all-purpose flour instead of organic Ivory Wheat flour?
Absolutely! While the organic Ivory Wheat flour adds a lovely texture and subtle nuttiness, regular all-purpose flour will work well and still result in delicious biscuits.
Is it necessary to chill the butter and the dough?
Yes, chilling the butter and dough helps create those beautiful flaky layers by preventing the butter from melting too quickly during baking. It’s a simple step that makes a big difference.
Can I make these biscuits vegan?
To make a vegan version, substitute the butter with a plant-based vegan butter and use a non-dairy buttermilk alternative like almond or soy milk mixed with lemon juice. The results will be tasty, though slightly different in texture.
What’s the best way to zest a lemon?
The best way is to use a microplane grater, avoiding the white pith underneath which can be bitter. Just grate the outer yellow layer to get the freshest, most flavorful zest.
Can I add other flavors to this Lemon Poppy Seed Biscuits Recipe?
Of course! These biscuits are versatile. You can add fresh herbs like thyme or rosemary for a savory zing or swap lemon zest for orange zest for a different citrus twist.
Final Thoughts
This Lemon Poppy Seed Biscuits Recipe captures everything you want in a biscuit — light, flaky, and bright with citrusy charm. I can’t recommend enough how satisfying it is to bake these at home and watch everyone’s faces light up when they taste that first warm bite. Give it a try and bring a little sunshine to your table any day of the week!
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Lemon Poppy Seed Biscuits Recipe
- Total Time: 35 minutes
- Yield: 16 biscuits 1x
- Diet: Low Fat
Description
Delight in these tender and fluffy Lemon Poppy Seed Biscuits, a perfect bake for breakfast or an elegant snack. Infused with bright lemon zest and crunchy poppy seeds, these biscuits combine a subtle sweetness with a buttery richness. Made with wholesome wheat flour and tangy buttermilk, they offer a balanced flavor and a golden, crisp exterior after baking.
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 and Add-ins
- 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)
- Coarse sea salt (optional, for sprinkling)
Instructions
- Preheat Oven: Position the oven rack in the lower third of the oven and preheat the oven to 425°F (220°C) to ensure even baking and a golden crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until fully combined for an even distribution of leavening and seasoning.
- Cut in Butter: Use a pastry blender or two knives to incorporate the chilled, cubed butter into the flour mixture until it resembles small peas, creating flaky layers in the biscuits.
- Add Flavorings: Gently fold in the lemon zest and poppy seeds, ensuring they are evenly distributed throughout the dough for bursts of citrus and crunch.
- Add Buttermilk: Slowly stir in the cold buttermilk just until the dough is moistened; avoid overmixing to prevent toughness. A slightly shaggy, rough dough is ideal.
- Knead Dough Gently: Turn the dough out onto a lightly floured surface and knead 2 to 3 times gently until it comes together, being careful not to over-knead, which can make biscuits dense.
- Shape and Cut Dough: Pat the dough into a ½ inch (1.3 cm) thick square. Cut into 16 equal squares, about 2 ¼ inches (5.7 cm) wide each, for uniform baking.
- Prepare for Baking: Place the biscuits on a baking sheet. Brush the tops with melted butter and optionally sprinkle with coarse sea salt for added flavor and texture. Chill them in the refrigerator for 10 minutes to help maintain their shape during baking.
- Bake Biscuits: Bake in the preheated oven for 18 to 20 minutes or until the biscuits are puffed, golden brown, and have slightly crisp edges. The aroma will be inviting and the texture should be tender inside.
- Serve Warm: Remove from the oven and serve the biscuits warm for the best flavor and texture experience.
Notes
- Ensure the butter is cold to create flaky layers in the biscuits.
- Do not overmix or over-knead the dough to keep biscuits light and tender.
- Chilling the cut biscuits before baking helps maintain their shape and prevents spreading.
- For a sweeter twist, drizzle honey or lemon glaze on warm biscuits.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Biscuits
- Method: Baking
- Cuisine: American
