Lemon Cream Biscuits
Yield: 8 biscuits
Light and fluffy Lemon Cream Biscuits are rich with cream and lightly fragrant with lemon zest. Just a handful of simple ingredients are needed to make extra flaky biscuits.
Ingredients
- 1 ¾ cups White Lily Self-Rising Flour
- 1 ½ tablespoons loosely-packed lemon zest (you'll need about 2 large lemons)
- 1 cup cold heavy cream
- 1 large egg
- 2 tablespoons water
- 1 tablespoon milk
- coarse sparkling sugar
Instructions
- Preheat oven to 500°F.
- Place flour in large bowl. Add lemon zest and whisk to incorporate.
- With a large wooden spoon, gradually stir in cream to form a sticky dough. Then turn dough onto lightly floured surface and fold twice gently to form a ball. Do not knead. Gently pat dough to a generous ½'' thickness. Cut with floured 2 ¼" round biscuit cutter, leaving as little dough between cuts as possible. Take care to push the cutter straight down into the dough, without twisting the cutter. This will ensure a higher rise + layers in the biscuits. Gather remaining dough and pat again to a generous ½'' thickness. You should get 8 to 9 biscuits with this size biscuit cutter. Discard remaining scraps.
- Place biscuits on baking sheet, about 2'' apart.
- In a small bowl, whisk together egg, water, and milk. Lightly brush tops of biscuits with egg mixture. Then lightly sprinkle tops with coarse sugar.
- Bake for about 8 minutes, or until tops are golden brown. Serve hot and fresh.
Notes
These biscuits are wonderful with whipped lemon-vanilla bean butter!
Nutrition Information:
Serving: 1 Calories: 217kcal Carbohydrates: 24g Protein: 5g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 4g Cholesterol: 57mg Sodium: 345mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.