Buttery, soft, and made completely from scratch, this easy homemade lemon biscuits recipe deserves a permanent place in your recipe repertoire. This recipe is made with all butter, no shortening. And the lemon zest with lemon juice gives these biscuits an extra level of flavor that will leave you wanting more.
Tips for the Best Homemade Biscuits
Let me share what I’ve learned in the world of homemade biscuit recipes. I’ve made plenty of mistakes so you don’t have to. These tried-and-true tricks will turn your flat, dry biscuits into the best biscuits ever. And that’s a guarantee.
- Cold Fat: For flaky layers and pockets, use cold butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air– this makes the biscuits airy and flaky on the inside while remaining crisp on the outside.
- Don’t Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together *just* until combined. Dough will be crumbly; that’s normal.
- Flatten & Fold Method: The most important step of all is folding the dough together. Turn the scrappy dough out onto a work surface and flatten it with your hands. Form into a rectangle. More below.
- Don’t Twist the Biscuit Cutter: When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.
- Bake Close Together: Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
A Few Notes on Butter in Homemade Biscuits
The butter is possibly the most important part of this recipe, and the way you handle it can make or break your homemade biscuits.
While you can certainly use a pastry cutter to cut your butter into the dry ingredients, I recommend freezing your butter for about 30 minutes before beginning. Then, use a box grater to grate the butter before combining this in with your dry ingredients.
Easy 4 ingredient lemon cookie recipe – melt in your mouth glazed lemon cookies
FAQ
What makes biscuits rise and fluffy?
Are homemade biscuits better with butter or shortening?
What makes homemade biscuits dry?
How do you make lemon biscuits?
To create these crisp lemon biscuits, you will need the following simple ingredients: All-Purpose Flour: All-purpose flour provides structure and stability to the dough. Make sure to sift and property measure your flour to avoid dense, heavy cookies. Baking Soda: Baking soda is a leavening agent that helps the biscuits rise during baking.
What are lemon biscuits?
Lemon biscuits are a delicious flavoursome shortbread made in a very similar way to these Mary Berry fork biscuits or these classic buttery shortbread biscuits. The biggest difference is the use of lemon and plain flour in this recipe, instead of using self-raising flour.
What kind of flour do you use to make lemon cream biscuits?
Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is used as a final touch to dust the cooled lemon biscuits. It adds a touch of sweetness and enhances the appearance of the lemon cream biscuits. All-Purpose Flour: You can use whole wheat flour, gluten-free flour blend, or almond flour as alternatives to all-purpose flour.
How to make lemon biscuit icing?
If you have any lemon juice left over, you can make a lemon drizzle icing by mixing icing sugar and lemon juice together. Drizzle this over the lemon biscuits and leave the icing to harden. This will make an eye-catching easy design.