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Fall in Love with Lemon Rosemary Biscuits

Looking for the perfect addition to your fall dinner table? Try these deliciously savory Lemon Rosemary Biscuits, made with Wonderful Seedless Lemons! Combining fragrant herbs with bright lemon, they’re a satisfying upgrade to a mealtime staple.

Ingredients:

2 cups all-purpose flour
2 tsp sugar
1 Tbsp. baking powder
3/4 tsp kosher salt
6 Tbsp. cold butter (unsalted)
Zest of 1 Wonderful Seedless Lemon
1 cup sour milk (1 tsp lemon juice mixed with 1 cup milk—let stand for 5 minutes)
1/2 cup grated parmesan
1 Tbsp. chopped fresh rosemary (or 1 tsp dried rosemary)

Directions:

Preheat the oven to 425°F.
In a large bowl, combine the flour, sugar, baking powder and salt. Grate the cold butter into the flour mixture and use your hands to combine.
Add the lemon zest, sour milk, parmesan and rosemary and work in until just combined. Flip the mixture onto a floured piece of parchment paper, fold it in half and press down three times (do not overmix).
Use a 2" cookie cutter or a glass to cut out 8 biscuits.
Spread a generous drizzle of extra virgin olive oil on the bottom of an 8"x11" baking sheet. Place 8 biscuits onto the baking sheet and let stand for 30 minutes.
Drizzle extra virgin olive oil on top of the biscuits.
Bake for 15–20 minutes until slightly golden brown. Enjoy!

Plates of scones with butter on a festive, fall table by Wonderful Seedless Lemons.

Wonderful Citrus, POM Wonderful, Wonderful Pistachios and FIJI Water products in an autumn setting.

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