Lemon Polenta Biscuits recipe

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Ingredients

1 cup butter, at room temperature
1 ½ tablespoons butter, at room temperature
¾ cup confectioners' sugar
½ cup white sugar
2 tablespoons lemon zest, divided
1 teaspoon vanilla extract
½ cup polenta
3 cups all-purpose flour, sifted
2 tablespoons lemon juice

Nutrition Info

284.7 calories
carbohydrate: 36.4 g
cholesterol: 36 mg
fat: 14.1 g
fiber: 1.1 g
protein: 3.5 g
saturatedFat: 8.7 g
servingSize: -
sodium: 144.9 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.

  2. Turn dough out on a floured work surface, knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper, roll up into logs and wrap well.

  3. Refrigerate dough logs until firm, about 1 hour.

  4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.

  5. Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.

  6. Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

Recipe Yield

30 biscuits

Recipe Note

These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.

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