Complaining rarely works this well. After grumbling about my lack of a lemon tree, I opened up emails from three different friends offering me lemons the very next day! Since I have yet to incorporate “no” into my vocabulary, piles of lemons now occupy half of my kitchen countertops.
Although lemon cake is probably the most popular dessert in my family, I wanted to use the lemons in a more savory application too. I nixed the traditional option of a marinade for fish—too many picky eaters—and settled on buttery biscuits instead.
I started to regret that decision as soon as the smell of baking bread began wafting through the house… I accidentally scarfed down 4 of the 9 biscuits before anyone else tried a taste!
modified from this recipe
These biscuits are both buttery and lemon-y! They pair wonderfully with a simple soup.
- Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter using two knives or the back of a fork until the mixture resembles a fine meal. In a small bowl, whisk together the milk, dill, zest, and lemon juice. Make a well in the center of the flour mixture, and pour in the milk mixture. Stir just until incorporated.
- Working with well-floured hands, divide the dough into 9 equal parts, and shape each part into a ball. Flatten into a circle about ½” thick, and place on the prepared baking sheet. Bake for 11-14 minutes or until the tops turn golden. Cool on the pan for 5 minutes before serving or moving to a wire rack to cool completely.