Introduction

These Lemon Cornmeal Biscuits are a bright and buttery treat perfect for breakfast or a light snack. The combination of fresh lemon zest and juice with the slight crunch of cornmeal creates a deliciously unique biscuit you’ll want to make again and again.

Lemon Cornmeal Biscuits Recipe - Recipe Image

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
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
Coarse sparkling sugar, for sprinkling (optional)

Instructions

Step 1: Line a baking sheet with parchment paper and preheat your oven to 400°F (200°C).
Step 2: In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3: Cut the cold butter into small pieces and work it into the dry ingredients until the mixture resembles coarse meal with some pea-sized bits.
Step 4: Stir in the lemon zest, lemon juice, eggs, and 1/4 cup of milk. Mix until the dough holds together. If the dough seems dry, add more milk one tablespoon at a time until cohesive.
Step 5: Turn the dough onto a lightly floured piece of parchment paper. Use the parchment to fold the dough in thirds, then pat or gently roll it to about 1 inch thick.
Step 6: Freeze the shaped dough for 20 minutes while the oven preheats.
Step 7: Remove the dough from the freezer and cut into rounds using a 2 1/2 inch biscuit cutter. Reassemble scraps and cut again as needed.
Step 8: Brush the tops of the biscuits with a little milk and sprinkle with coarse sparkling sugar if you like a sweet, crunchy finish.
Step 9: Bake for 20 to 22 minutes until the biscuits are golden brown on top and edges. Serve warm for best flavor.

Tips & Variations

For a dairy-free version, substitute cold coconut oil for butter and use a plant-based milk.
If fresh lemons aren’t available, bottled lemon juice can be used, but fresh zest makes a noticeable difference in brightness.
Try adding 1/2 teaspoon of finely chopped rosemary or thyme for a savory twist.

Storage

Store biscuits wrapped tightly at room temperature for up to two days to keep them fresh. For longer storage, freeze the biscuits for up to one month. To reheat, warm in a 350°F (175°C) oven for about 10 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow cornmeal instead of whole cornmeal?

Yes, yellow cornmeal can be used, but whole cornmeal provides a coarser texture and nuttier flavor that is traditional in this recipe.

Can I make the dough ahead of time?

Absolutely! You can prepare and shape the dough, then freeze it before baking. When ready, bake the biscuits straight from frozen, adding a few extra minutes to the baking time if needed.

Lemon Cornmeal Biscuits Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

These Lemon Cornmeal Biscuits are a delightful twist on classic biscuits, featuring a perfect balance of bright lemon zest and juice with the hearty texture of cornmeal. Crispy on the outside and tender inside, they make a fantastic accompaniment for breakfast, brunch, or a savory snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 20 to 22 minutes
Total Time: 35 to 37 minutes
Yield: 10 to 12 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

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
Coarse sparkling sugar, for sprinkling, optional

Instructions

Prepare baking sheet: Line a baking sheet with parchment to ensure the biscuits bake evenly and to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until thoroughly combined.
Cut in butter: Work the cold butter into the dry mixture using your fingers or a pastry cutter until the texture resembles coarse meal, with some pea-sized butter bits remaining.
Add wet ingredients: Stir in the lemon zest, fresh lemon juice, eggs, and 1/4 cup of milk. Mix until the dough starts to come together. If the dough is still dry, add additional milk, one tablespoon at a time, until cohesive but not sticky.
Shape and chill: Turn the dough out onto a lightly floured piece of parchment. Use the parchment to fold the dough into thirds, then pat or roll the dough to about 1 inch thickness. Freeze the dough for 20 minutes while preheating the oven to 400°F (204°C).
Cut the biscuits: Remove the dough from the freezer and cut into rounds using a 2 1/2-inch biscuit cutter. Gather and stack the scraps, then recut as needed to use all the dough.
Prepare for baking: Brush the tops of the biscuits with milk and optionally sprinkle with coarse sparkling sugar for a sweet, crunchy finish.
Bake: Place the biscuits on the prepared baking sheet and bake for 20 to 22 minutes, or until the tops and edges are golden brown.
Serve and store: Remove from the oven and serve warm. Store well wrapped at room temperature for up to two days, or freeze for up to one month.

Notes

Use cold butter to achieve a flaky biscuit texture.
Freezing the dough before baking helps the biscuits maintain their shape and promotes flakiness.
The lemon zest and juice provide a bright, fresh flavor that complements the cornmeal’s nuttiness.
Adjust milk quantity carefully to avoid a dough that is too wet or too dry.
For an extra decorative top, sprinkle coarse sparkling sugar on the biscuits before baking.
Biscuits are best served warm but can be reheated in the oven for a few minutes before serving.

Keywords: lemon cornmeal biscuits, lemon biscuits, cornbread biscuits, breakfast biscuits, lemon zest biscuits, baking biscuits