Soft Lemon Biscuits

Soft lemon biscuits are the perfect balance of tangy, sweet, and light. Here’s a simple recipe to make them:

Soft Lemon Biscuits

Ingredients:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/4 cup granulated sugar (plus extra for sprinkling on top)

• 1/2 cup cold unsalted butter, cubed

• 1/2 cup heavy cream (or whole milk)

• 1 large egg

• 1 tbsp lemon zest (from about 1 lemon)

• 2 tbsp fresh lemon juice

• 1/4 tsp vanilla extract (optional)

---

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.

3. Cut in the butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. You want some small pea-sized pieces of butter to remain for a flaky texture.

4. Add the wet ingredients: In a separate small bowl, whisk together the heavy cream, egg, lemon zest, lemon juice, and vanilla extract (if using). Pour this mixture into the dry ingredients and stir gently with a spatula until just combined. The dough will be slightly sticky, which is okay.

5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently knead it about 3-4 times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits (about 2 to 2.5 inches in diameter).

6. Place on the baking sheet: Arrange the biscuits on the prepared baking sheet, leaving a little space between each one. If you like, gently brush the tops with a little extra heavy cream or melted butter, and sprinkle some granulated sugar on top for a sweet touch.

7. Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.

8. Serve: Let the biscuits cool slightly on a wire rack before serving. They are best served warm!

---

Tips:

• Cold butter is key for light, flaky biscuits, so don’t skip that step! If the butter warms up too much while you’re cutting it into the flour, place it in the fridge for a few minutes before continuing.

• For a little extra zing, you could add a few tablespoons of lemon glaze on top. Just mix powdered sugar with a little lemon juice and drizzle it over the biscuits once they’ve cooled.

These soft lemon biscuits are perfect for breakfast, brunch, or even as a sweet side with tea. Let me know if you give them a try!