Lemon Poppyseed Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons poppy seeds
- 2 tablespoons lemon zest finely grated
- 1/2 cup cold butter cut into small pieces
- 3/4 cups buttermilk
- 1 tablespoon lemon juice
- 2 teaspoons demarara sugar
- 1 tablespoon buttermilk to brush on top
- Line a baking sheet with parchment paper, and preheat the oven to 450°F.
- Measure the flour, sugar, baking powder, salt, baking soda and poppy seeds into a large bowl. Sift together until well blended.
- Add the lemon zest, and use your fingers or the back of a spoon to really rub it into the dry ingredients, as well as spread it evenly throughout the mixture.
- Cut in the butter with two knives, and continue to blend until it’s a grainy texture with clumps no bigger than small peas.
- Add the buttermilk and lemon juice, stirring the mixture over itself as it begins to form a sticky dough.
- Eventually, you will have to flour your hands and knead the dough on a lightly floured surface.
- You can either roll it into a cylinder about 2” in diameter, and then cut it into 1/2” slices, or roll it out flat to a 1/2” thickness and cut out the round biscuit shapes. Either works.
- Place the biscuits on the baking sheet. Brush with the 1 tablespoon of buttermilk, and sprinkle the demerara sugar over all of them.
- Bake for about 10 to 12 minutes, depending on your stove. They should be golden brown and rise to about double their height.