Lemon Biscuits
This fluffy baking powder biscuit recipe has lemon zest and lemon juice for a delicious flavor. These slightly sweet biscuits are made with ricotta and milk, making them extra light and tasty.
Servings: 12 biscuits
Calories: 274kcal
Ingredients
- 4 cups all-purpose flour plus more for work surface
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1½ teaspoons salt
- ½ cup (1 stick) unsalted butter
- 1 cup milk
- 1 cup part-skim ricotta
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Heat oven to 375ºF. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Using a pastry blender, cut the butter into the dry ingredients to break it up. Do this until the mixture has some butter pieces the size of small peas, and the rest is mixed in.
- In a medium bowl, whisk together milk, ricotta, zest, and lemon juice; stir into flour mixture. Be careful not to over-mix, just stir until almost all the dry bits are captured. Then use your hands to pull the dough together.
- On a lightly floured surface with floured hands, pat dough to a 1-inch thickness. Using a 3-inch biscuit cutter, cut out biscuits. Push together dough scraps kneading once, and cut into more biscuits. Place biscuits, 1-inch apart, on a baking sheet. Sprinkle with extra sugar and lemon zest if desired.
- Bake until puffed and golden, 25 to 30 minutes. Transfer sheet to a wire rack and let cool slightly. Serve warm or cooled.
Video
Nutrition
Calories: 274kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 418mg | Potassium: 208mg | Fiber: 1g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg
