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Lemon-Poppy Seed Buttermilk Biscuits

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Recipe photo courtesy of Armando Rafael

Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.

Source: Martha Stewart Living, April 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Make-Ahead Tip
Biscuits can be formed, loosely covered, and stored in the fridge the night before. Brush the tops with buttermilk just before baking.

Reaching New Heights
For even taller biscuits, trim a scant 1/4 inch from the 4 sides of the dough before cutting into thirds. This exposes the layers after folding and ensures that the biscuits grow in the oven as much as possible.

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