Lemon and Sugar Mini Biscuits
- Level: Easy
- Yield: 24 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 70
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 12
- Sodium
- 66
- Total: 50 min (includes chilling time)
- Active: 20 min
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter, cubed
1 tablespoon finely grated lemon zest
1 cup buttermilk
1 egg, beaten
3 tablespoons raw sugar, for garnish
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, granulated sugar, baking powder, salt and baking soda and whisk well to combine. Next, add the butter and lemon zest and combine the mixture with a fork until coarse crumbles are created. Add the buttermilk and mix until just combined. Make a disk with the dough and cover in plastic wrap. Chill for 15 minutes.
- Dust a cutting board with flour. Roll out the dough to about 3/4-inch thickness. Cut the biscuits with a 1 1/2-inch floured cookie cutter, juice glass or something similar. Reroll the remaining dough and continue making biscuits.
- Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with the raw sugar. Bake until golden brown, about 15 minutes.