Ingredients
- 1 1/4 cups cold milk
- 1 lemon, zested
- 2 tablespoons lemon juice
- 3 cups all-purpose flour, plus more for work surface
- Kosher salt
- 3/4 teaspoon baking soda
- 1/4 cup unsalted butter, cubed and well chilled in the freezer
- 4 scallions, finely chopped, white and light green only
Directions
Preheat the oven to 400 degrees F.
Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.
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By c.mathis
Los Angeles, CA
on December 20, 2010
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I have been looking for a good biscuit recipe for a long time. These were OK but lacked real flavor. I don't know what I did wrong, if anything, but they were also not as fluffy as I expected. My boyfriend liked them though and so did I.
By mzpat_2370706
La Plata Maryland
on December 19, 2010
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Love Sunny, love her cooking. I had to laugh when she picked up her lemon just KNOWING was now thinking "Holy Frap I'm going to hear about this". It's not like she was cooking for a customer after all and what she used didn't touch the floor.
Anyone who got the vapors from that has never been in a kitchen....Her biscuits are amazing, I tried them. Hope your Auntie didn't fuss at you too much sugar. Sunny I'm still giggling, you go girl....
By shawneebookworm
shawnee.okla.74801
on January 31, 2010
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I love biscuits and I love this Sunny recipe. I now use it for variations in a number of ways. Forget the lemon moment. Only sunny could carry it off with such finess`. You go girl!` My favorite FN show. Wish it were on at a different time. School gets out at the same time, and I do the grandkid pickup, so, I miss it and have to try and catch it on week-ends.
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