Description
These Lemon Poppy Seed Biscuits are tender, flaky, and bursting with bright citrus flavor from fresh lemon zest and crunchy poppy seeds. Made with cold butter and buttermilk, they have a light texture with a golden, buttery crust. Perfect for breakfast or brunch, they can be enjoyed plain or with a smear of butter or jam.
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
Butter
- 10 tablespoons (142 g) unsalted butter, cold and cubed
- 2 tablespoons (28 g) unsalted butter, melted (for brushing)
Flavorings
- 1 lemon, zest only
- 1 tablespoon (9 g) poppy seeds
Wet Ingredients
- 1 cup (240 ml) low fat buttermilk, cold
Optional Toppings
- Coarse sea salt (optional, for sprinkling)
Instructions
- Preheat the Oven: Position the oven rack in the lower third of your oven and preheat it to 425°F (220°C) to achieve optimal baking temperature for fluffy biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until everything is fully combined and evenly distributed.
- Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles small peas, which ensures flaky layers.
- Add Flavorings: Gently fold in the lemon zest and poppy seeds until they are evenly dispersed throughout the dough for a refreshing citrus note and subtle crunch.
- Incorporate Buttermilk: Slowly stir in the cold buttermilk until the dough is just moistened. Avoid overmixing; the dough should be slightly shaggy to keep the biscuits light and tender.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead gently 2 to 3 times until it just comes together, taking care not to over-knead which can toughen the biscuits.
- Shape and Cut: Pat the dough into a square about ½ inch (1.3 cm) thick. Cut into 16 equal squares, each roughly 2 ¼ inches (5.7 cm) wide for uniformly sized biscuits.
- Prepare for Baking: Place the biscuit squares on a baking sheet. Brush the tops with melted butter and optionally sprinkle with coarse sea salt. Chill in the refrigerator for 10 minutes to help the biscuits maintain shape during baking.
- Bake: Bake in the preheated oven for 18 to 20 minutes until the biscuits are puffed, golden brown, and crisp at the edges. Remove and serve warm for best flavor and texture.
Notes
- Ensure the butter and buttermilk are cold to achieve flaky biscuit layers.
- Do not overmix or overknead the dough to keep the biscuits tender.
- Chilling the biscuit dough before baking helps the biscuits hold their shape better.
- Use fresh lemon zest for the brightest citrus flavor.
- These biscuits can be stored in an airtight container for up to 2 days and warmed before serving.
