Lemon Poppy Seed Biscuits
Prep time: 
Cook time: 
Total time: 
Yields: 16 biscuits
  • 2¼ cups Bob's Red Mill organic Ivory Wheat flour, plus more for shaping
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1½ sticks (12 tablespoons) unsalted butter -- 10 tablespoons chilled and cubed, 2 tablespoons melted
  • Zest of 1 lemon
  • 1 tablespoon poppy seeds
  • 1 cup cold buttermilk
  • Coarse sea salt, for sprinkling (optional)
  1. Arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
  2. In large bowl, whisk flour, baking powder, baking soda, sugar and salt to combine. Add chilled, cubed butter and, using pastry blender or 2 knives, cut butter into flour mixture until butter is size of small peas. Stir in lemon zest and poppy seeds. Stir in buttermilk until mixture is just moistened.
  3. Turn out dough onto lightly floured surface. Very gently knead dough 2 to 3 times just until it comes together. Pat dough into roughly ½-inch-tall square. Cut into 16 2¼-inch squares. Transfer to baking sheet. Brush with melted butter and sprinkle with sea salt, if desired. Chill in refrigerator 10 minutes.
  4. Bake biscuits 18 to 20 minutes until puffed and golden brown. Serve warm.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2016/12/15/lemon-poppy-seed-biscuits/