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
Scale
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
