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