These biscuits are something I have been working on. I found a recipe that sounded interesting and I tried adding and subtracting here and there and finally came up with this version. So far the comments have been positive. They are much like a scone but lighter in texture and not as dense. I make them the size of a golf ball or slightly larger for a brunch I hosted because I had a Cherry-Almond scone also on the menu. My neighbor said he like that they were not too sweet. He enjoyed them with his first-of-the-day cup of coffee. Warren said, “They are tasty the second day, but to be honest, they are best right out of the oven!” You could add vinegar or lemon juice to milk if you don’t have buttermilk in the house but really, buttermilk for this recipe is worth the extra purchase.
Great for a spring or summer brunch for a fresh tasty treat. Perfect for an afternoon tea, not too heavy for nibbling with a spot of tea, or a cup of coffee is more to your liking!
Makes about 15-18 biscuits
2 ¼ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup sugar
1 teaspoon sea salt
1 ¼ sticks of butter, 10 tablespoons frozen butter grated into fine pieces
Grated zest from 1 lemon
1 teaspoon lemon juice
1 tablespoon poppy seeds
1 cup buttermilk plus ¼ cup of buttermilk for brushing on top of the biscuits before baking.
Sugar in the Raw for sprinkling on top
Preheat the oven to 425°
In a bowl, whisk the flour, baking powder, baking soda, sugar, and sea salt.
Add the chilled butter and mix it into the flour mixture.
Add the grated lemon zest, lemon juice, and poppyseeds.
Stir in the buttermilk just until the dough is moistened.
Lightly dust a work surface with flour, I like to work on parchment paper. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together.
Pinch off a huck of dough the size of a golf ball. Flatten it out only slightly and gently.
Place biscuits on a large baking cookie sheet and brush the tops with the buttermilk and sprinkle lightly with Sugar in the Raw. Chill biscuits for 10 before baking to rechill the butter.
Bake the biscuits for 15-18 minutes, or until golden. The baking time can depend on the size of your biscuits larger than a golf ball may take 18-20 minutes.
Let the biscuits cool slightly on the baking sheet before serving.