Lots of Lemons

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lemon dill biscuits


Complaining rarely works this well. After grumbling about my lack of a lemon tree, I opened up emails from three different friends offering me lemons the very next day! Since I have yet to incorporate “no” into my vocabulary, piles of lemons now occupy half of my kitchen countertops.


Although lemon cake is probably the most popular dessert in my family, I wanted to use the lemons in a more savory application too. I nixed the traditional option of a marinade for fish—too many picky eaters—and settled on buttery biscuits instead.  


lemon dill biscuits


I started to regret that decision as soon as the smell of baking bread began wafting through the house… I accidentally scarfed down 4 of the 9 biscuits before anyone else tried a taste!


lemon dill biscuits


Lemon Dill Biscuits

modified from this recipe

makes 9

These biscuits are both buttery and lemon-y! They pair wonderfully with a simple soup.

1 c flour

½ tsp baking powder

⅛ tsp salt

1½ tbsp butter, chilled & cut into small pieces

6 tbsp milk

½ tsp dried dill

1 tsp lemon zest (about 1 tiny lemon)

1½ tsp lemon juice (about half of 1 tiny lemon)

  1. Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter using two knives or the back of a fork until the mixture resembles a fine meal. In a small bowl, whisk together the milk, dill, zest, and lemon juice. Make a well in the center of the flour mixture, and pour in the milk mixture. Stir just until incorporated.
  3. Working with well-floured hands, divide the dough into 9 equal parts, and shape each part into a ball. Flatten into a circle about ½” thick, and place on the prepared baking sheet. Bake for 11-14 minutes or until the tops turn golden. Cool on the pan for 5 minutes before serving or moving to a wire rack to cool completely.


lemon dill biscuits


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February 20, 2013. Tags: , , , , , , , , , . Baked Bliss, Satisfying Sides.


  1. mibkim replied:

    I’m going to have to try this recipe. I’ve never used dill before and it looks absolutely delicious!

    • foods for the soul replied:

      Thanks! Dill is slightly earthy, but it pairs really well with the brightness of lemons. I loved how buttery these turned out too — so good! I hope you enjoy the biscuits!

  2. Amanda replied:

    These look absolutely delicious! I need to try these.

    • foods for the soul replied:

      Thanks! I still have some extra lemons lying around; I could bring you some if you’d like!

  3. Gena replied:

    Looked so good I tried them immediately. Big disappointment but it might have been my fault… 😦 I used my food processor to mix the dry ingredients, then pulsed in the butter (6 pulses) then poured in the liquid and pulsed 6 more times until a dough ball formed and went around.

    That might have been a mistake to do it that way. The biscuits tasted fine in terms of lemon and dill, but they were flat, no rise at all, and rather… how shall I say… hockey puck like.

    I’m assuming that the use of the food processor is what did the damage. Anyone else think this might be the case? Can I blame the food processor? ha ha

    Next time I’ll ‘follow the recipe’ – yeah, I know, I’m an idiot…. definitely not a biscuit maker.

    • foods for the soul replied:

      Gina, I’m so sorry! Mine didn’t rise very much either, but they weren’t quite to the hockey puck stage. I wonder if adding more liquid or baking powder would help? Maybe a hint of baking soda too — that could react nicely with the acidic lemon juice.

      I’m guessing the food processor may have added to the toughness of your biscuits too. I’ll try to play around with the extra liquids and rising agents the next time I make these and get back to you!

      • Gena replied:

        I’ve done some other reading and apparently the food processor can make them dense by doing something to the gluten… so next time I’ll just do it by hand.

        Also, we had 3 left, and this morning they got gobbled up like candy. The taste the day after is more robust and delish!

      • foods for the soul replied:

        That would make sense about the food processor… Those blades can be so vicious! :]

        I’m so glad to hear it! I noticed that too. When I opened up the Tupperware to sneak another one the day after baking them, a huge wave of lemon scent filled the kitchen — so much for being sneaky!

  4. Brittany replied:

    Ohh lemon and dill, what a unique combo (unique to my boring palate.) Sounds yum!

    • foods for the soul replied:

      I know that lemon and dill is a “classic” combination, but it’s pretty unique to me too — I’ve never tried it before! I’m itching to try it in something else… Maybe a pancake or crêpe?

  5. Teresa replied:

    This really looks delicious. I may have to give this recipe a try sometime soon. I may even try it with gluten free flour.

    • foods for the soul replied:

      Thank you! I’d love to hear how they work with gluten-free flour. I’m not sure if you’d need to add something else to make them rise a little better, but I’m excited to hear about your results!

      • Teresa replied:

        I hear they recommend xanthum gum be added to help.

      • foods for the soul replied:

        You’re right — I completely forgot about that! We don’t have any stores that sell xanthan gum nearby, but it’d be fun to see how it works!

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