Lemon-Infused Sourdough Biscuits

Name: Lemon-Infused Sourdough Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 biscuits
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter (discard is fine); 1/2 cup cold unsalted butter, diced; 1 tablespoon lemon zest; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 cup milk; 1 egg, beaten (for egg wash)

Highlighted under: Homemade Sweets Recipes

When I first tried my hand at baking sourdough biscuits, I was thrilled by how fluffy and flavorful they turned out. The addition of fresh lemon zest brings a delightful brightness that lifts the buttery goodness of the biscuits. With a hint of tang from the sourdough, these biscuits quickly became a family favorite. They’re perfect for breakfast or a light snack, and I simply can’t resist serving them warm right out of the oven with a pat of butter or a drizzle of honey.

Created by

Anna Johnson

Last updated on 2026-01-25T16:45:28.544Z

As I embarked on crafting my perfect sourdough biscuits, I knew I had to infuse them with my favorite citrus flavors. The result was an incredible balance between the tang of the sourdough and the zing of fresh lemons. My kitchen filled with the aroma of freshly baked goods, which only added to my excitement. This method allows the natural flavors to blossom and creates a light, flaky texture that is hard to resist.

I also discovered that using chilled butter is key to achieving that dreamy, airy biscuit. By cutting the butter into the flour until crumbly, you ensure the layers form beautifully. Trust me, they will be the star of your breakfast table or any brunch gathering!

Why You'll Love These Biscuits
Bright and zesty lemon flavor that enhances each bite
Delightfully flaky and tender texture from the sourdough
Perfect for pairing with your favorite preserves or honey

Mastering the Dough

The key to achieving the perfect texture in your lemon-infused sourdough biscuits lies in how you handle the dough. After incorporating the butter, aim for a crumbly consistency rather than a smooth ball. This method keeps the biscuits light and flaky. If the mixture is overworked, the biscuits will turn out tough. I recommend mixing until just combined with a gentle touch to preserve those flaky layers.

When shaping the dough, be mindful of the thickness. A one-inch thickness is ideal for a proper rise without losing the delicate nature of the biscuits. After cutting, avoid twisting the cutter as this can seal the edges and inhibit rising. Instead, apply a firm press and lift to ensure the layers stay intact and fluffy.

The Role of Sourdough

The sourdough starter not only contributes a tangy flavor but also adds moisture and helps achieve a lighter texture in the biscuits. Depending on the hydration level of your starter, you may need to adjust the milk to maintain the right dough consistency. If your starter is thick, reduce the milk slightly; if it’s runny, you may need a bit more. This balance will help avoid overly wet or dry biscuits.

If you don't have a sourdough starter available, you can create a quick substitute by mixing equal parts plain yogurt and milk to mimic the acidity. However, the unique flavor profile from the sourdough can't be replicated completely, so if possible, try to stick with it for a genuine taste.

Serving Suggestions and Variations

These biscuits shine when enjoyed fresh out of the oven, but they can also be a versatile addition to your meals. Serve them with whipped honey butter or a smear of your favorite fruit preserves for a delightful breakfast. You can even try them alongside savory dishes, like eggs or soups, for a comforting twist.

If you're looking to experiment, consider adding ingredients like fresh herbs or cheese to the dough before cutting them out. Chopped chives or shredded cheddar can complement the lemony flavor beautifully. For an added zing, a sprinkle of poppy seeds on top before baking gives not only a pleasant crunch but also a visual appeal.

Ingredients

Gather the following ingredients to make your Lemon-Infused Sourdough Biscuits:

Ingredients

2 cups all-purpose flour
1 cup sourdough starter (discard is fine)
1/2 cup cold unsalted butter, diced
1 tablespoon lemon zest
1 tablespoon baking powder
1 teaspoon salt
1/4 cup milk
1 egg, beaten (for egg wash)

Make sure to mix well and handle the dough gently!

Instructions

Follow these steps to whip up your delicious Lemon-Infused Sourdough Biscuits:

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Incorporate the Butter

Add the diced cold butter to the flour mixture. Using your fingers or a pastry cutter, mix until the texture resembles coarse crumbs.

Add the Sourdough Starter and Zest

Stir in the sourdough starter and lemon zest until just mixed. Be careful not to overwork the dough.

Shape the Biscuits

Turn the dough onto a floured surface and gently pat it into a rectangle about 1 inch thick. Cut out biscuits using a round cutter.

Bake the Biscuits

Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg. Bake for 15-20 minutes or until golden brown.

Serve warm and enjoy your delicious creations!

Pro Tips

For an extra lemony flavor, drizzle a bit of lemon glaze over the biscuits once cooled.

Storage Tips

To maintain their flaky texture, store any leftover biscuits in an airtight container at room temperature for up to two days. If you need to keep them longer, try freezing them. After they cool, wrap the biscuits tightly in plastic wrap and place them in a freezer bag. They can be stored for up to three months and are easily reheated in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

If you are planning to make the dough in advance, you can chill it for up to an hour before cutting and baking. Just remember that the longer the dough sits in the refrigerator, the more it will firm up, making it essential to allow it to come slightly back to room temperature for easier handling.

Troubleshooting Common Issues

If your biscuits aren't rising as expected, a few adjustments could help. Ensure that your baking powder is fresh: it should fizz when mixed with water. If they are dense, it might be due to overworking the dough or too much flour being added during shaping. Use a light hand and measure flour carefully for best results.

Should you find your dough too sticky to manage, try dusting your working surface with flour and using a bench scraper to lift and reshape the dough. Likewise, if the biscuits seem dry after baking, a bit of melted butter brushed on top right after removing them from the oven can provide a rich flavor and moisture to enhance the overall taste.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How should I store these biscuits?

Store them in an airtight container at room temperature for up to two days, or freeze them for longer storage.

→ Can I replace the sourdough starter with commercial yeast?

While you can use yeast, the flavor and texture will differ. It’s best to use sourdough starter for authentic taste.

→ What can I serve these biscuits with?

These biscuits pair beautifully with butter, honey, or your favorite fruit preserves.