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## **Step-by-Step Instructions for Making Soft Lemon Biscuits**
Now that you have all your ingredients ready, let’s dive into the process of making these soft lemon biscuits. Follow these easy steps for the perfect, melt-in-your-mouth biscuits.
### **Step 1: Prepare Your Oven and Baking Sheet**
Before you begin mixing the dough, preheat your oven to **425°F (220°C)**. This high temperature ensures that your biscuits will bake up golden and fluffy. Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
### **Step 2: Mix Dry Ingredients**
In a large bowl, combine the **all-purpose flour**, **baking powder**, and **salt**. Whisk the dry ingredients together until they are evenly mixed. The baking powder will help the biscuits rise, and the salt will balance the sweetness of the dough.
### **Step 3: Cut in the Butter**
Cut the **unsalted butter** into small cubes and add them to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want the butter to remain in small, pea-sized pieces because this is what creates those flaky layers when baked.
### **Step 4: Add Wet Ingredients**
Next, make a well in the center of the dry ingredients and add the **heavy cream**, **milk**, **egg**, **lemon zest**, and **lemon juice**. Gently mix with a spoon until the dough begins to come together. Be careful not to overmix the dough, as this can result in dense biscuits. The dough should be slightly sticky but firm enough to hold its shape.
### **Step 5: Turn Out the Dough**
Lightly flour a clean surface and turn the dough out onto it. Using your hands, gently knead the dough a few times (just 3-4 turns) to bring it together. Avoid overworking the dough, as this can lead to tough biscuits.
### **Step 6: Roll Out the Dough**
Using a rolling pin, roll the dough to about **¾-inch thickness**. It’s important not to roll it too thin, as thicker dough will yield softer biscuits. If the dough is too sticky, sprinkle a bit of flour on top to help with rolling.
### **Step 7: Cut Out the Biscuits**
Use a round biscuit cutter, about **2 inches in diameter**, to cut out the biscuits. Press the cutter straight down into the dough without twisting it, as twisting can seal the edges and prevent the biscuits from rising properly. Gather any scraps, reroll them, and cut out the remaining biscuits. You should be able to make about **10-12 biscuits**, depending on the size of your cutter.
### **Step 8: Arrange and Bake**
Place the biscuit rounds onto the prepared baking sheet, arranging them so that they are just touching each other. This helps the biscuits rise higher while baking. Brush the tops of the biscuits with a bit of **cream or milk** for a golden, glossy finish. Bake the biscuits in the preheated oven for about **12-15 minutes**, or until they are golden brown and puffed up.
### **Step 9: Prepare the Glaze**
While the biscuits are baking, prepare the lemon glaze. In a small bowl, whisk together the **powdered sugar**, **lemon juice**, and **lemon zest** until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add a bit more powdered sugar.
### **Step 10: Glaze the Biscuits**
Once the biscuits are done baking, remove them from the oven and allow them to cool slightly. While they are still warm, drizzle the lemon glaze over the top of each biscuit, allowing it to soak into the warm biscuit layers. The glaze will harden slightly as it cools, creating a sweet and tangy finish that perfectly complements the soft biscuit.
### **Step 11: Serve and Enjoy**
Your soft lemon biscuits are now ready to be enjoyed! Serve them warm for breakfast, as an afternoon snack, or alongside a cup of tea. The tangy lemon flavor combined with the buttery biscuit texture makes for an irresistible treat.
## **Tips for Perfect Soft Lemon Biscuits**
– **Cold Butter is Key**: For light, flaky biscuits, it’s important that the butter is cold when mixed into the dough. Cold butter creates pockets of air in the dough, which results in a flaky texture.
– **Do Not Overmix**: Overworking the dough can lead to tough biscuits. Once the dough comes together, stop mixing. A few lumps of butter in the dough are okay and will help with the flakiness.
– **Use Fresh Ingredients**: For the best flavor, always use fresh lemons for the zest and juice. Fresh lemon juice is more aromatic and tangy compared to bottled juice, and the zest adds an intense burst of lemon flavor.
– **Don’t Twist the Biscuit Cutter**: When cutting out the biscuits, press the cutter straight down. Twisting the cutter can seal the edges of the dough, preventing the biscuits from rising properly.
– **Bake Immediately**: Once the dough is mixed and shaped, bake the biscuits right away. Letting the dough sit too long before baking can affect the texture and rise of the biscuits.
– **Make-Ahead Option**: You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking. This allows the flavors to meld and makes it easier to get fresh, warm biscuits in a pinch.
## **Conclusion**
Soft lemon biscuits are a delightful treat that offers the perfect balance of sweetness, tang, and richness. Whether you’re baking them for a special occasion, a lazy Sunday morning breakfast, or simply because you’re craving something delicious, these biscuits will never disappoint. With a light, tender crumb and a refreshing burst of lemon flavor, they’re a twist on the classic biscuit that everyone will love.
Now that you know how to make these amazing soft lemon biscuits from scratch, don’t hesitate to experiment with different variations, like adding a sprinkle of poppy seeds or incorporating blueberries for an added twist. However you choose to enjoy them, these biscuits are sure to become a family favorite. So, grab your ingredients and get baking — your taste buds will thank you!
