Description
Delicious lemon poppy seed biscuits that are easy to make and perfect for any occasion.
Ingredients
Scale
- 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
- 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
- Step 1: Position the oven rack in the lower third of the oven. Preheat the oven to 425°F (220°C).
- Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until fully combined.
- Step 3: Incorporate the chilled, cubed butter into the flour mixture using a pastry blender or two knives until the mixture resembles small peas.
- Step 4: Gently fold in the lemon zest and poppy seeds until evenly distributed throughout the dough.
- Step 5: Slowly stir in the cold buttermilk until the dough is just moistened; be careful not to overmix. It is acceptable if the dough is a bit shaggy and not completely smooth.
- Step 6: Turn the dough out onto a lightly floured surface and knead very gently 2 to 3 times until it just comes together. Avoid over-kneading to prevent dense biscuits.
- Step 7: Pat the dough into a square approximately ½ inch (1.3 cm) thick. Cut the dough into 16 equal squares, each about 2 ¼ inches (5.7 cm) wide.
- Step 8: Place the biscuit squares on a baking sheet. Brush the tops with the melted butter and, if desired, sprinkle lightly with coarse sea salt. Chill the biscuits in the refrigerator for 10 minutes to help them hold their shape while baking.
- Step 9: Bake in the preheated oven for 18 to 20 minutes, or until the biscuits are puffed and golden brown. The edges should appear slightly crisp, and an inviting aroma will be noticeable. Serve warm.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days. Keep them away from heat or direct sunlight to maintain freshness.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 7 days to retain moisture.
- Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- If biscuits remain flat after baking, verify that baking powder and baking soda are fresh. Increase both to 2 teaspoons each for better leavening if needed.
- If biscuits brown too quickly, reduce oven temperature to 400°F (204°C) after the first 12 minutes for more even baking.
- If the dough feels sticky, dust your work surface and hands with up to ¼ cup (30 g) additional flour to manage consistency before shaping.
- To avoid dense biscuits, do not overmix the dough. Stir in buttermilk just until combined, ideally within 10 seconds.
- For frozen biscuits, bake directly from frozen and increase baking time by 3 to 5 minutes until they puff up and are golden brown.
- Serve with fresh fruit or a simple yogurt dip.
- Pair with a mixed greens salad or a cheese platter.
- Use for breakfast sandwiches or topped with smoked salmon.
- Add to a cheese board with crackers and nuts for a savory option.
- Top with a honey drizzle or a light lemon glaze.
- Combine with fresh herbs or cream cheese spread for a unique finish.
Nutrition
- Serving Size: 1 biscuit
- Calories: 161
- Sugar: 4
- Sodium: 256
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 23