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Lemon Cornmeal Biscuits

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Lemon Cornmeal Biscuits Recipe

We love this bright, citrus-y twist on a basic biscuit; cornmeal adds a little texture to the dough. Try filling them with lemon curd and whipped cream for a fresh take on shortcake, or reach for strawberries as shown here.

At a glance

10 biscuits
Nutrition information


Choose your measure:

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour*
  • 3/4 cup organic yellow cornmeal*
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons (1/2 cup) cold unsalted butter
  • 2 tablespoons grated lemon rind (zest)
  • 2 tablespoons fresh lemon juice
  • 2 large eggs
  • 1/4 to 1/3 cup milk
  • white sparkling sugar for sprinkling, (optional)
  • *See "tips," below.


  1. Line a baking sheet with parchment.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. Work in the butter until the mixture resembles coarse meal.
  4. Add the lemon zest, juice, eggs, and 1/4 cup of the milk, mixing until the dough is cohesive. If the mixture is still dry add more milk, a tablespoon at a time, until it comes together.
  5. Turn the dough out onto a lightly floured piece of parchment and use the parchment to fold the dough in thirds. Pat or roll the dough about 1" thick. Freeze the dough for 20 minutes while you preheat the oven to 400°F.
  6. Remove the dough from the freezer and cut it into rounds with a 2 1/2" biscuit cutter. Gather, stack, and recut the scraps as needed.
  7. Brush the tops of the biscuits with milk and sprinkle with the optional sparkling sugar.
  8. Bake the biscuits or 20 to 22 minutes, until the tops and edges are golden brown. Remove them from the oven and serve warm.
  9. Store biscuits, well wrapped, at room temperature for two days; freeze for up to one month.

Nutrition Information

  • Serving Size 1 biscuit, 66g
  • Servings Per Batch 10 biscuits
Amount Per Serving:
  • Calories 216
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 62mg
  • Sodium 327mg
  • Total Carbohydrate 27g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.