Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
prep:
20 mins
Servings:
15
Yield:
30 biscuits
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Refrigerate dough logs until firm, about 1 hour.

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

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

  • 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.

Nutrition Facts

285 calories; protein 3.5g; carbohydrates 36.4g; fat 14.1g; cholesterol 36mg; sodium 144.9mg. Full Nutrition
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