Lemon Burst Biscuits

Lemon Burst Biscuits

At the end of a hard day of work, tired from staring at a screen for the last eight hours I feel the need to get knuckles deep into something real. Tonight, this meant making some dough and, specifically biscuit dough. Light, citrusy, and able to be consumed at breakfast or dinner these little lemon burst biscuits are as tasty at breakfast as they are at dinner. These little lemon biscuits are tasty. Do you have a favorite recipe to unwind to at the end of the day?

Lemon Burst Biscuits

Lemon Burst Biscuits on Plate


  • 1 c all purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tbsp grated lemon peel
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c shortening
  • 1/2 c buttermilk
  • 1/2 c mayonnaise


  • large bowl
  • baking sheet
  • measuring cups
  • measuring spoons
  • oven mitt
  • pastry blender
  • grater/zester
  • fork
  • biscuit/cookie cutter



Dry Ingredients Plus Shortening

Start with your dry ingredients blended (flour, sugar, baking powder, lemon, baking soda, salt) into a nice large bowl. Add in your shortening.






Pick up your pastry cutter and pretend to be Wolverine

Pick up your pastry blender and realize you feel like Wolverine.









When blended, the mixture should look coffee cake/crumb cake crumb size.

Back to reality. Blend shortening into the dry ingredients until the texture resembles large crumbs like the topping on a coffee cake.






Add mayo and buttermilk to crumb mixture

Add mayo and buttermilk to your crumb-y mixture

Add in the mayo mixed with buttermilk and use a fork to cut it into the other ingredients until the mixture is moistened.





dough half inch thick

Dough should be about 1/2 in thick and relatively smooth compared to the crumb mixture it’s made from

Turn the dough out onto a lightly floured surface, I like using a sheet of silpat for kneading on since it makes for easy cleanup and nothing sticks, and work the dough into a flattened shape by kneading, folding, and patting until it’s about 1/2 inch thick. This should only take a few seconds and the dough should look smooth.


Hedgehog cutter


Using your trusty biscuit hedgehog cutter, dip the cutter into flour then into the dough, cut out shapes and place onto a non-stick baking sheet about 1 in apart. Repeat until your biscuits have all been cut.

Cut Biscuits on Baking Sheet

Space cut biscuits about 1 in apart on a non-stick baking sheet



Place your biscuits into the oven at 450 degrees F for about 10 or 12 minutes until they’re golden and a little hint of brown on the edges. Remove from baking sheet after sitting for a few minutes and move to cooling rack . Enjoy!





Completed biscuits are golden with brown edges   Completed biscuits should look golden with a little bit of browning on the edges

Adapted from Better Homes and Gardens New Baking Book (1998)

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