Lemon & Poppy Seed Biscuits Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a rack in the middle of the oven.

Grate lemon zest from 2 medium lemons (you should have about 2 tablespoons). Juice lemons until you have at least 3 tablespoons total—2 tablespoons for the dough and 1 tablespoon reserved for the optional glaze.

Cut cold unsalted butter into 1/2-inch cubes and return to the refrigerator until ready to use. Measure out cold buttermilk and keep refrigerated.

Combine dry ingredients

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 cup granulated sugar, 3/4 teaspoon fine sea salt, and 2 tablespoons poppy seeds until evenly distributed.

Cut in butter

Add 3/4 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take about 3–5 minutes; work quickly to keep the butter cold.

Mix wet ingredients

In a separate bowl, whisk together 3/4 cup cold buttermilk, 1 large egg, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract until smooth.

Bring dough together

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold until the dough just comes together. Do not overmix; it will be slightly shaggy and sticky. If dough seems too dry, add up to 1–2 tablespoons additional buttermilk; if too wet, add up to 1 tablespoon flour.

Turn out and shape

Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick round (about 8–9 inches across). Fold the dough over itself 2–3 times (this creates light layers), then gently pat it back to a 1-inch thickness. Avoid pressing too firmly.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a floured glass), cut as many biscuits as possible without twisting the cutter. Press scraps together gently (do not overwork) and cut additional biscuits to yield about 8–10 biscuits total. Place biscuits on the prepared baking sheet spaced about 1 inch apart.

Brush and bake

Brush the tops of the biscuits lightly with 2 teaspoons melted butter. Bake on the center rack for 12–15 minutes, rotating the pan once halfway through, until tops are golden brown and an inserted toothpick comes out clean. Baking time may vary slightly depending on oven and biscuit size.

Optional glaze

While biscuits bake, make a simple lemon glaze by whisking 1/2 cup powdered sugar with 1 teaspoon fresh lemon juice and 1 teaspoon milk or water until smooth. Adjust consistency: add a few drops of liquid to thin or more powdered sugar to thicken.

Finish

When biscuits are done, remove from oven and immediately brush with remaining melted butter. If using glaze, allow biscuits to cool 5 minutes then drizzle or brush glaze over warm biscuits. Serve warm or at room temperature.