Lemon creme fraiche biscuits
Lemon crème fraîche biscuits offer a delightful blend of buttery richness and zesty lemon flavour. Easy to make, they are ideal for breakfast or a snack.
Cook time 25 min
Prep time 10 min
Ingredients:
2/3 cup butter1 tsp vanilla extract
1 cup sour cream
2 tbsp lemon zest
2.50 cups all-purpose white wheat flour
1/2 cup white rice flour
Lemon creme fraiche biscuits are a delightful and zesty twist on the classic biscuit. With the added richness of creme fraiche and the bright flavors of lemon zest, these biscuits are perfect for breakfast, brunch, or an afternoon snack. They are easy to make and will impress your family and friends with their unique and refreshing taste.
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the chilled, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the all-purpose white wheat flour and white rice flour.
- In a medium mixing bowl, stir together the sour cream, vanilla extract, and lemon zest until well combined.
- Gradually add the wet mixture to the flour and butter mixture. Stir gently until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat the dough into a rectangle roughly 1-inch thick.
- Using a biscuit cutter or a floured glass, cut out biscuits and place them onto the prepared baking sheet. Re-roll scraps and cut out additional biscuits as needed.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with a dollop of crème fraîche or butter.
Enjoy your delicious lemon creme fraiche biscuits with a cup of tea or coffee. Their light and zesty flavor is sure to bring a smile to your face. These biscuits are not only a treat for your taste buds but also a simple and rewarding baking project. Happy baking!
Lemon creme fraiche biscuits FAQ:
Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes, or until they are golden brown on top.
The biscuits are done when they have risen and are golden brown on top. You can also check by inserting a toothpick; it should come out clean.
Yes, you can substitute sour cream with Greek yogurt or plain yogurt for a similar texture and flavor. However, this may slightly alter the taste.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute white rice flour with almond flour, oat flour, or additional all-purpose flour. Keep in mind that this may change the texture slightly.
Tips:
- Use cold butter to ensure your biscuits turn out flaky and tender.
- For a stronger lemon flavor, you can add a bit more lemon zest or even a small amount of lemon juice.
- Make sure not to overmix the dough as this can result in tough biscuits. Mix just until the ingredients come together.
- Chill the dough for about 30 minutes before baking to help the biscuits maintain their shape and rise better.
- You can brush the tops of the biscuits with a little bit of milk or butter before baking to achieve a golden-brown finish.
- Serve the biscuits warm with a dollop of lemon curd or a light honey drizzle for an extra burst of flavor.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 6g
Carbohydrates 40g
Fiber 1.23g
Sugar 1.28g
Fat 22g
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