Best 11 Lemon Biscuits Recipes

LEMON BLUEBERRY BISCUITS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown., In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.

BLUEBERRY-LEMON BREAKFAST BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
• Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS

Steps:

• For berries:
• Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
• Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
• Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

LEMON BLUEBERRY BISCUITS

Steps:

• Combine dry ingredients.
• Combine yogurt, egg, butter and lemon peel; stir into dry ingredients.
• Fold in blueberries.
• Drop by tablespoon onto a greased baking sheet.
• Note: to make biscuits that are more shapely, round the tablespoon of dough in your floured hands or use a small ice cream scoop that has a scraping bit (you know the kind with the thumb level that scrapes the scoop out of the hollow!) and then place on baking sheet.
• Bake at 400 F for 15-18 minutes or until lightly browned.
• Combine glaze ingredients; drizzle over warm biscuits.

LEMON-THYME BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Whisk the flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

LEMON TEA BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes., Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.

LEMON CURRANT BISCUITS

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Add grated lemon rind and dry ingredients.
• Add currants.
• Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
• Press balls lightly with fork.
• (dip fork in flour and shake off excess).
• Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.

LEMON-POPPY SEED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.

LEMON EGG BISCUITS

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

LEMON AND CONDENSED MILK BISCUITS (BOTSWANA)

Steps:

• Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
• Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
• Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
• Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.

LEMON BLUEBERRY BISCUITS

Steps:

• 1. In a large bowl combine dry ingredients
• 2. In a medium bowl combine yogurt, egg, melted margarine and lemon peel.
• 3. Stir yogurt mixture into dry mixture until just moistened.
• 4. Carefully fold in blueberries. Mixture is thick so this isn't easy!
• 5. Drop by Tablespoon fulls onto greased (or lined with parchment paper) baking sheet.
• 6. Bake at 400 for 13-18 minutes depending on your oven. Until golden brown on top.
• 7. While they are baking, mix together: 3/4 cup powdered sugar 2-3 T lemon juice 1/2 t grated lemon peel
• 8. After cooling the biscuits on a cooling rack for a few minutes drizzle with the powdered sugar glaze.
• 9. Try not to eat all of them before the rest of the family knows they are done! :)