Lemon Currant Biscuits
Brighten your breakfast or tea time with these tender and zesty Lemon Currant Biscuits. Infused with the subtle tang of fresh lemon zest and a hint of fresh lemon juice, these fluffy biscuits are perfectly balanced by the sweet bursts of chewy currants. Crafted with simple, wholesome ingredients, they come together in just 15 minutes of prep time, making them the ideal treat for busy mornings or last-minute gatherings. Their delicate, buttery crumb and golden tops make them irresistible when served warm with a smear of butter or a dollop of lemon curd. Perfect for spring brunches or cozy afternoons, these homemade biscuits are as versatile as they are delicious. Keywords: lemon currant biscuits, easy biscuit recipe, lemon zest biscuits, currant scones, flaky biscuits, tea time recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Currants
- 0.75 cups Whole milk
- 1 tablespoon Fresh lemon zest
- 2 teaspoons Fresh lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the texture becomes crumbly with pea-sized bits of butter.
Gently fold in the currants and lemon zest.
In a separate bowl or measuring cup, mix the milk and lemon juice. Let it sit for 1-2 minutes to allow it to curdle slightly (creating a buttermilk effect).
Pour the milk mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the biscuits tough.
Turn the dough out onto a lightly floured surface and knead it gently 2-3 times to bring it together. Pat the dough into a 1-inch-thick round.
Use a 2.5-inch round biscuit cutter to cut out biscuits, gathering and re-rolling scraps as needed. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and let them cool slightly on a wire rack before serving. Enjoy them warm with butter or a dollop of lemon curd, if desired.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 84.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
