We all have that daily, “What should we do today?” Especially these days with so many of us at home. Baking seems to have taken on new glamor. Lemon Poppyseed Biscuits can give you that something to do today!
Being at home for what seems like forever, I have baked……a lot!! All of a sudden, my sweet tooth is out of control.
I’ve made countless batches of cookies, I should also say we have eaten them all as well…..ugh!
Having food delivery is a true gift these days, and I am happy to live in an area that has these services. It doesn’t help me getting toilet paper, paper towels of Lysol, but it keeps Tim and I both at a safe social distance from others. Aldi’s can be delivered through Instacart in our area, and we have utilized it for most of our fresh items. Aldi always has lovely strawberries.
I know what you’re thinking….”I thought this was about Lemon Poppyseed Biscuits.” It is. I wanted to use our luscious strawberries for strawberry shortcake. I usually make a sweet biscuit, but along with our berries, we purchased lemons. Do you see where I ‘m going?
I have made several biscuit recipes over the years, including a Gluten Free Strawberry Shortcake and Southern Style Sausage Gravy on Boyd’s Biscuits. Please try to overlook the photos in these links. We were new to all of this food blog business, but the biscuits in each were delicious.
Having said all of that, I wanted a new kind of shortcake, a.k.a. biscuit. Lemon poppyseed has always been my favorite muffin, so why not a biscuit?
Super easy to whip together with items from your pantry. Flour, baking powder, salt, and cream. If you don’t have cream, you can use half and half, milk, or buttermilk.
Be sure to whisk the lemon zest into the flour before adding the liquid. It helps distribute the zest in the biscuits.
Tip: be sure to push straight down on whatever you are cutting your biscuits with and don’t twist the cutter. This makes the biscuits really rise high!
Brushing the tops of the biscuits with an egg wash and sprinkling them with turbinado sugar and extra poppyseeds gives them a bakery look.
Lemon Poppyseed Biscuits are best eaten the day you make them …….straight out of the oven is best, of course. But they will last a couple of days in an airtight container.
All you need are some macerated strawberries(I use brown sugar and balsamic vinegar for mine) and whipped topping for a delicious dessert.
These biscuits are also can stand alone as a slightly sweet breakfast…topped with butter and jam, or a quick snack to grab and go.
However you chose to eat them whip up a batch of Lemon Poppyseed Biscuits today!Print
1–3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
Zest from two large lemons (about 1 1/2 tablespoons)
1 tablespoon poppyseeds
1 cup heavy cream
1 large egg
2 teaspoons water
Turbinado sugar and extra poppyseeds for garnish
Preheat oven to 450°.
In a large bowl, add flour, baking powder, salt, lemon zest and poppyseeds whisking to blend.
Using a large wooden spoon, gradually stir the cream into the flour mixture to form a sticky dough.
Turn dough onto a lightly floured surface. Fold several times gently to form a ball. Do not knead.
Pat the dough into a 1/2 inch thickness.
Using a floured 2-1/4″ round cutter, cut as close as possible to each other when cutting into biscuits.
Push the cutter straight down into the dough without twisting the cutter. This makes a higher rise and layers in the biscuits.
Gather remaining dough and pat again to a generous 1/2 inch thickness.
You should get 8 biscuits with a 2-1/4″ round cutter.
Discard remaining dough scraps.
Place biscuits on a baking sheet, 2 inches apart.
In a small bowl, whisk together egg and water.
Brush tops of biscuits with egg mixture.
Sprinkle Turbinado sugar and extra poppyseeds.
Bake for about 8-10 minutes, or until tops are golden brown.
Serve hot and fresh.
Keywords: lemons, poppyseed, biscuit, bake, easy, shortcake, fresh