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Lemon Cornmeal Biscuits Recipe

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★★★★★

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.

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

  1. Prepare baking sheet: Line a baking sheet with parchment to ensure the biscuits bake evenly and to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until thoroughly combined.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Prepare for baking: Brush the tops of the biscuits with milk and optionally sprinkle with coarse sparkling sugar for a sweet, crunchy finish.
  8. 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.
  9. 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

Find it online: https://kitchenwithkai.com/lemon-cornmeal-biscuits-recipe/