These Zesty Lemon Poppy Seed Biscuits are a delightful twist on the classic scone, offering a burst of citrus flavor and a tender, flaky texture.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking and the correct texture.
In a large mixing bowl, combine the flour, baking powder, salt, sugar, and poppy seeds.
Mix thoroughly to evenly distribute the ingredients.
Cut the butter into the dry mixture using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture.
Mix the lemon juice with the milk and pour it into the dry mixture. Stir until a dough forms.
Do not overmix to keep the biscuits tender.
Turn the dough onto a floured surface and knead gently 10 times.
Kneading too much can make the biscuits tough.
Roll or pat the dough into a 9-inch circle. Sprinkle the top with coarse sugar.
Use a light touch to maintain the dough's fluffiness.
Cut the dough into 8 wedges and place them on a greased baking sheet.
Space the wedges apart to allow even baking.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Check for a golden color to ensure they are done.
Remove the biscuits from the oven and transfer them to a wire rack to cool slightly before serving.
Serve warm for the best flavor and texture.
