Lemon Poppyseed Biscuits

From Carrie Morey's Hot Little Suppers cookbook

Lemon Poppyseed Biscuits


  • • 2 cups White Lily Flour
  • • 8 Tablespoons Butter
  • • 1/4 cup Granulated Sugar
  • • 1 tsp Grated Lemon Zest
  • • 1 tsp Poppy Seeds
  • • 1 1/2 tsp Lemon Juice
  • • 1/3 to 1/2 cup Milk
  • Glaze:

  • • 1/2 cup Powdered sugar
  • • 1/2 - 1 tbsp Whole milk
  • Topping:

  • • 1 tsp lemon zest
  • • 1 tsp poppy seeds
  • • 2 tbsp white sugar

The Lemon Poppy Seed Biscuit is one of my all-time favorite seasonal menu specials that we serve at our eateries!  Typically offered during the gloomy winter, it brings a little bit of brightness and sunshine to the cold days. While it's served in our Charleston eateries in the winter, it's a staple year round in my home. 

Bake these for a delicious alternative to a morning muffin with your coffee, or keep them around for a sweet treat post-dinner. The tart citrus is perfectly balanced with the sweetness in the biscuit base, and there is a hint of savory with the poppy seeds. The glaze and topping add great texture to the crispy-on-the-outside and fluffy-on-the-inside biscuit.

If you can't make it to Charleston, SC for a Lemon Poppy Seed biscuit, or if you're in town and it's not on the menu, use this recipe to whip up some simply delicious treats!


  1. Mix the flour and butter together until incorporated. The mixture will look like grated Parmesan cheese. Add the sugar and mix well.
  2. Once sugar is mixed in, add the lemon zest and poppy seeds. Mix well until fully incorporated.
  3. Add the lemon juice to the flour mixture, then slowly incorporate the whole milk until you have a wet dough.
  4. Sprinkle your surface with flour, then scrape the sides of the bowl to separate the dough from the bowl. Sprinkle flour in between the sides of the dough and the bowl.
  5. Scoop out the dough onto the surface and dust the top with additional flour. Roll the dough out to about 1 1/4 inches thick (about three fingers tall).
  6. Using your cutter of choice, dip the cutter into the flour and then stamp out the biscuits. (Hot Little Tip: Start around the outside edge of the dough, working your way around the outside and ending in the center of the dough.)
  7. Place the biscuits on a parchment-lined sheet pan. The biscuits should be touching, to the edge of the pan. Biscuits need to touch to rise all together!
  8. Once you have stamped the first round, gently bring your dough back together (do not knead the dough at this point). Continue rolling the dough and stamping until the dough is gone.
  9. If the biscuits don't fill the tray, use any remaining dough to roll out a long cylindrical piece (like a snake!) and nest the piece against the biscuits at the end. This will give those biscuits the support they need to rise!
  10. Bake at 400º for 12-15 minutes until golden brown.
  11. For the glaze, incorporate the powdered sugar and milk until a semi-runny glaze has formed.
  12. For the topping, mix the zest, poppy seeds and sugar together well.
  13. To serve, drizzle the glaze on top of the biscuits and sprinkle with topping. Enjoy!

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Hot Little Tip

Freeze your fully baked biscuits without the glaze and topping to enjoy later! Store them in an airtight container, then when you're ready to enjoy, wrap in foil and bake for 20-25 minutes!