Lemon sour cream biscuits
Lemon sour cream biscuits offer a tangy twist to traditional biscuits, featuring a rich sour cream base and zesty lemon flavor. These easy-to-make treats are perfect for breakfast or as a sweet snack, topped with a simple lemon glaze.
Cook time 50 min
Prep time 80 min
Ingredients:
2.50 cups all-purpose white wheat flour1.50 cups sugar
1 tsp baking powder
1/2 cup butter
1/3 cup sour cream
2 eggs
1 tbsp lemon juice
2 cups powdered sugar
Lemon sour cream biscuits are a delightful twist on traditional biscuits, combining the tangy flavor of lemon with the rich, creaminess of sour cream. Perfect for breakfast, brunch, or a sweet snack, these treats are easy to make and sure to impress your friends and family. With simple ingredients and straightforward steps, you'll be enjoying these delicious biscuits in no time.
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until well combined.
Add the chilled, cubed butter to the bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the sour cream, eggs, and lemon juice.
Pour the wet ingredients into the dry ingredients. Stir until just combined. The dough should be slightly sticky but still manageable.
Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are lightly golden around the edges and a toothpick inserted into the center comes out clean.
While the biscuits are baking, combine the powdered sugar with enough lemon juice to achieve a thick but pourable consistency. Start with the remaining lemon juice and mix thoroughly.
Once the biscuits are done, remove them from the oven and transfer to a wire rack to cool slightly. While still warm, drizzle the lemon glaze over the top of each biscuit.
Allow the biscuits to cool completely, letting the glaze set.
Enjoy your freshly baked lemon sour cream biscuits with tea, coffee, or on their own as a delightful treat.
By following these simple steps, you can create a batch of delicious lemon sour cream biscuits that are both tangy and sweet. They are perfect for any occasion and will surely become a favorite in your household. Enjoy them fresh out of the oven with a cup of tea or coffee.
Lemon sour cream biscuits FAQ:
Bake the lemon sour cream biscuits in a preheated oven at 375°F (190°C) for 15-18 minutes, or until they are lightly golden around the edges.
To check for doneness, insert a toothpick into the center of a biscuit. If it comes out clean, the biscuits are ready. They should also be lightly golden around the edges.
Yes, you can substitute sour cream with plain yogurt or buttermilk, but it may slightly alter the flavor and texture. Greek yogurt is a good alternative for a thicker consistency.
The recipe calls for all-purpose white wheat flour, which provides a tender texture. However, you can use regular all-purpose flour if that's what you have on hand.
Store leftover lemon sour cream biscuits in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but they may become a bit firmer.
Cooking Tips:
- Ensure the butter is cold and cut into small pieces before mixing it with the flour to create a flaky texture.
- Do not overmix the dough; mix until just combined to avoid tough biscuits.
- For an extra burst of lemon flavor, consider adding some lemon zest to the dough.
- Use a cookie cutter to shape the biscuits for uniformity and even baking.
- Chill the dough for a few minutes before baking to help the biscuits maintain their shape.
Nutrition Facts
12 ServingsCalories 390kcal
Protein 4.39g
Carbohydrates 70g
Fiber 0.78g
Sugar 50g
Fat 10g
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