Soft Lemon Biscuits with a Simple Two-Ingredient Glaze

There’s something truly magical about the aroma of freshly baked goods wafting through your home, and these soft lemon biscuits are no exception. They’re a delightful dance of bright citrus and tender crumb, making every bite feel like a warm hug. It’s that perfect balance of tangy and sweet that truly elevates a simple biscuit into something extraordinary, a little ray of sunshine on any plate.

I can still remember countless afternoons in my grandmother’s kitchen, her hands dusted with flour as she taught me the secrets of baking with love. We’d experiment with different flavors, and the joy of creating something delicious from scratch was a lesson that stayed with me. These biscuits bring back those cherished memories, a testament to the simple pleasures of homemade treats.

This delightful recipe is not only wonderfully easy to bake, perfect for both beginners and seasoned pros, but it’s also incredibly versatile, making it ideal for family breakfasts or a lovely afternoon tea. My top tip? Always use fresh lemon zest; it truly makes all the difference in brightening the flavor!

What You Need to Make This Recipe

Crafting these delightful treats relies on simple, fresh ingredients. The vibrant lemon zest and juice truly sing, while unsalted butter and cold buttermilk ensure our lemon biscuits are wonderfully tender. I always believe quality ingredients make the best desserts. Find the full list in the recipe card!

How to Make lemon biscuits

Whipping up these delightful lemon biscuits is a joyous journey! You’ll start by combining your dry ingredients, then gently cut in the cold butter until crumbly. Next, fold in the wet ingredients to form a soft dough, shape your biscuits, and bake until golden. Finally, a simple two-ingredient glaze ties everything together for a truly irresistible finish.

Zesty Lemon Drop Biscuits

These delightful lemon biscuits are soft, flaky, and bursting with bright, zesty lemon flavor, perfect for a sunny breakfast or a sweet treat. They’re easy to make and guaranteed to brighten your day.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 biscuits

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Lemon Biscuits

• 2 cups all-purpose flour + extra for dusting
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter 1 stick, very cold and cubed
• 1 tablespoon lemon zest from 1-2 lemons
• 3/4 cup cold buttermilk
• 1 tablespoon fresh lemon juice

For the Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest optional, for extra flavor

Equipment

• Large Mixing Bowl
• Pastry blender
• Baking Sheet
• Parchment Paper
• Wire Rack
• Small Whisk
• Citrus Zester
• Juicer

Method

 

Prepare Dry Ingredients

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Cut in Butter

1. Add the very cold, cubed butter and lemon zest to the dry ingredients. Use a pastry blender (or two forks, or your fingertips) to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.

Add Wet Ingredients

1. In a separate small bowl, combine the cold buttermilk and 1 tablespoon of fresh lemon juice.
2. Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands just until everything is combined and a shaggy dough forms. Be careful not to overmix; overmixing develops gluten and makes biscuits tough.

Shape and Bake Biscuits

1. Turn the dough out onto a lightly floured surface. Gently pat the dough into a roughly 3/4-inch thick rectangle. Fold the dough in half, then pat it down again to about 3/4-inch thickness. Repeat this folding and patting process 2-3 times. This layering technique helps create flaky biscuits.
2. Using a 2-inch biscuit cutter or a sharp knife, cut out biscuits. For a softer biscuit, place them close together on the prepared baking sheet. For crispier edges, space them further apart. Gather any scraps, gently re-pat the dough, and cut out more biscuits until all dough is used. Avoid overworking the scraps.
3. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through. Baking time may vary depending on your oven.
4. Transfer the baked biscuits to a wire rack to cool slightly.

Prepare and Glaze

1. While the biscuits cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and optional lemon zest. Add more lemon juice a teaspoon at a time if needed, until the glaze reaches your desired consistency – thick enough to coat a spoon but thin enough to drizzle.
2. Once the biscuits have cooled for a few minutes but are still warm, drizzle or brush the lemon glaze over the tops. Let the glaze set slightly before serving.

Notes

For extra flaky biscuits, ensure all your ingredients, especially the butter and buttermilk, are very cold. You can even grate the butter into the flour mixture if you prefer. Avoid twisting the biscuit cutter when cutting, as this can seal the edges and prevent rising. These biscuits are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Pro Tips for Making This lemon biscuits

Here are a few nuggets of wisdom I’ve gathered over the years to ensure your lemon biscuits turn out perfectly every time, just like my grandmother taught me.

• Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing develops the gluten too much, leading to tough biscuits instead of the tender, flaky texture we adore.
• Keep Your Butter Cold: This is crucial! Cold butter creates pockets of steam in the oven, giving your biscuits those beautiful, flaky layers. I even pop my bowl with the dry ingredients and butter mixture into the fridge for a few minutes before adding the buttermilk.
• My Secret Trick: For the brightest lemon flavor, I always zest my lemons directly into the dry ingredients. This helps distribute the oils more evenly, infusing every crumb with that wonderful citrus aroma right from the start.
• Don’t Twist the Cutter: When cutting your biscuits, press straight down and lift straight up. Twisting the cutter can seal the edges, preventing the biscuits from rising as high and creating those lovely layers.

Fun Variations for lemon biscuits

I love to play around with flavors, and these lemon biscuits are a fantastic canvas for creativity! Here are a few ways you can customize them to suit your mood or what you have on hand.

• Berry Bliss: My sister always asks me to fold in a handful of fresh blueberries or raspberries into the dough before baking. The burst of fruit alongside the tangy lemon is absolutely divine!
• Poppy Seed Perfection: For a classic bakery-style twist, add a tablespoon of poppy seeds to your dry ingredients. It adds a lovely subtle crunch and a beautiful visual appeal.
• Vanilla Bean Dream: Swap out some of the lemon zest for a touch of vanilla bean paste in the dough for a softer, more aromatic biscuit. It’s a subtle change that adds a layer of comforting warmth.
• Spiced Citrus: A friend loves when I add a tiny pinch of cardamom or a whisper of ginger to the dry ingredients. These spices complement the lemon beautifully, adding an unexpected warmth.

What to Serve With lemon biscuits

These delightful lemon biscuits are truly versatile, making them a wonderful addition to almost any meal or snack time. When I think of serving them, my mind often goes back to cozy mornings and shared laughter.

• Coffee or Tea: A simple cup of freshly brewed coffee or a soothing herbal tea is a classic pairing. The warm beverage perfectly complements the sweet and tangy notes of the biscuit.
• Fresh Berries and Cream: For a truly decadent treat, I love serving these biscuits alongside a generous dollop of whipped cream and a medley of fresh, seasonal berries. It feels like a deconstructed shortcake!
• Yogurt and Honey: A simple bowl of Greek yogurt drizzled with a touch of honey makes for a lighter, yet still satisfying, accompaniment. It’s a wonderful way to enjoy the biscuits for breakfast or a healthy-ish snack.
• Fruit Compote: A quick homemade berry or peach compote, gently warmed, provides a lovely tart-sweet counterpoint that my mom always adored.

How to Store lemon biscuits

Keeping your freshly baked lemon biscuits tasting wonderful for as long as possible is key! Here’s how I make sure none of that lovely flavor goes to waste.

Room Temperature Storage

Once completely cooled, store your biscuits in an airtight container at room temperature for up to 2-3 days. If they have the glaze, sometimes I’ll place a piece of parchment paper between layers to prevent sticking.

Freezing for Later

For longer storage, these biscuits freeze beautifully. Once fully cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container for up to 2-3 months. My personal tip? I always flash-freeze before bagging to prevent them from sticking together.

Reheating Instructions

To revive frozen biscuits, you can reheat them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. They’ll be almost as good as fresh! A light dusting of powdered sugar after reheating brings it back to life.

Nutritional Benefits

While these lemon biscuits are a comforting treat, they also offer a little zest of goodness! Fresh lemon provides Vitamin C, and buttermilk adds dairy, making it a delightful indulgence. Sara believes desserts can be both satisfying and nourishing when enjoyed in moderation.

FAQs

FAQ 1

Can I use bottled lemon juice instead of fresh?
While fresh lemon juice and zest provide the brightest flavor, you can use bottled lemon juice for convenience. However, I highly recommend fresh lemon zest for that truly authentic, vibrant citrus punch in your delicious biscuits.

FAQ 2

Why is my dough sticky?
A slightly sticky dough is normal for these biscuits! If it’s too sticky to handle, try dusting your hands and work surface lightly with flour. Avoid adding too much extra flour to the dough itself, as this can make them tough.

FAQ 3

Can I make these gluten-free?
I haven’t personally tested a gluten-free version of these lemon biscuits, but generally, you can experiment with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure. Results may vary slightly in texture.

FAQ 4

How do I get a fluffy biscuit?
The secret to fluffy lemon biscuits lies in cold butter, gentle handling, and not overmixing the dough. Also, ensure your baking powder is fresh! These steps promote good rise and a tender, airy crumb.

Conclusion

There you have it, my sweet friends – a recipe for Soft Lemon Biscuits with a Simple Two-Ingredient Glaze that truly embodies the warmth and joy of homemade baking. These tender, zesty delights are more than just a treat; they’re an invitation to create beautiful memories in your own kitchen, filling your home with the most comforting aromas. I encourage you to whip up a batch, gather your loved ones, and savor these little moments of sweet bliss. Happy baking, from my heart to yours!