Oh, I know. You’ve already had Green Onion drop biscuits this week but I just had to share these lovelies.
Lemon Cornmeal Biscuits. Light, flaky and full of flavour.
I started with my regular biscuit base of shortening, flour and baking powder. What makes these special? Coarse cornmeal and lemon zest. What makes them even better? Honey and the juice of a lemon too.
After these ingredients got rubbed together I added soured milk and gave everything a good mix. Turn out onto your counter and pat out to 1/2 an inch thick. Fold over and repeat. This is called laminating your dough and creates those lovely layers that make biscuits irresistible.
Pat out again but this time 2 inches thick and shape by slicing with a nice or use a biscuit cutter. Place on a silicone or parchment lined cookie sheet and bake at 400 degrees for 12-15 minutes or until browned on the top and bottom.
Serve with lots of honey and just maybe a chunk or three of butter.
- 1 cup cornmeal
- 4 tsp baking powder
- 1 tsp baking soda
- zest of 1 lemon
- 2 T honey
- 3¼ cup flour
- ⅔ cup shortening
- 1½ cups milk soured with juice of the lemon
- Mix all the ingredients (except the milk) by rubbing together to create a coarse sand texture. Add in the soured milk and follow the above description of laminating and cutting the dough.
- Place on a lined cookie sheet and bake at 400 degrees for 12-15 minutes or until browned on both the top and bottom.
- Makes 12