Biscuits are usually an accompaniment to whatever you put in them or on them, from jam to rich gravy with a roast. These biscuits have a rich, melt in your mouth texture that’s lit up by the tangy taste of lemon. They’re beautifully fragrant, and taste wonderful on their own, as well as paired with your favorite fillings.
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.
Notes
Note: You’ll need about two large lemons to get enough of the lemon zest. Be sure to grate it as finely as you can.