Best 7 Lemon Poppy Seed Buttermilk Biscuits Recipes

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Welcome to the delectable world of lemon poppy seed buttermilk biscuits, where zesty citrus notes dance harmoniously with the nutty crunch of poppy seeds, all enveloped in the comforting embrace of buttermilk. This culinary masterpiece promises an explosion of flavors, a symphony of textures, and a journey into the realm of baking bliss. Whether you're a seasoned baker or just starting your culinary adventures, this guide will lead you step-by-step through the process of creating these delightful treats, transforming your kitchen into a haven of sweet and savory aromas. So, gather your ingredients, prepare your utensils, and let's embark on a delightful journey into the world of lemon poppy seed buttermilk biscuits.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED BUTTERMILK ROLLS



Lemon Poppy Seed Buttermilk Rolls image

These are 1 hour rolls. The rolls are dusted with poppy seed right before baking. I like to bake them in muffin tins. To prebake and freeze, take them out after 10 minutes. Cool and freeze. Thaw and bake to finish. Longer baking time in muffin tins. Drop a powdered sugar glaze on top if desired. Photo shows glaze. I prepare both.

Provided by Montana Heart Song

Categories     Yeast Breads

Time 1h10m

Yield 2 rolls per person, 10-12 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) packages fleischmann's fast rising yeast
1/3 cup warm water
4 tablespoons sugar
3 teaspoons lemon juice
3/4 cup melted shortening
1 1/2 cups lukewarm buttermilk
5 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/4 cup cornstarch
1/4 cup melted margarine or 1/4 cup butter
Pam cooking spray
1/8 cup poppy seed (optional)

Steps:

  • Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
  • In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
  • Add to dissolved yeast and water.
  • In large bowl add flour, baking soda and salt, mix.
  • Add buttermilk and stir.
  • Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
  • Cover with a cloth and let rise 10 minutes in a draft free warm area.
  • ( I turn oven on at 170*,cover and let rise in oven.
  • Spray cooking sheets or muffin pans with Pam.
  • Preheat oven to 400°.
  • Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
  • (I put back in a 170* oven and let rise 30 minutes)
  • With pastry brush tops with melted margarine.
  • Optional step: Sprinkle with poppy seeds.
  • Optional step: Top with drops of white glaze.
  • Bake at 400° 18 to 20 minutes. Muffin pans take longer baking.
  • When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
  • These rolls are wonderful to take to a potluck. They stay moist.

Nutrition Facts : Calories 457.8, Fat 18.8, SaturatedFat 4.6, Cholesterol 1.5, Sodium 542.6, Carbohydrate 62.9, Fiber 2.3, Sugar 7, Protein 8.9

LEMON-POPPY SEED BUTTERMILK BISCUITS



Lemon-Poppy Seed Buttermilk Biscuits image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 9 biscuits

Number Of Ingredients 11

3 cups unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons poppy seeds
2 teaspoons finely grated lemon zest
1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1 cup buttermilk, plus more for brushing
Sliced strawberries or strawberry jam, for serving
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
  • Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
  • To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED PUFFS



Lemon Poppy Seed Puffs image

Provided by Food Network

Time 47m

Yield 8 puffs

Number Of Ingredients 7

1 (8-oz.) pkg. cream cheese, softened
1 1/4 cups
2 teaspoons grated lemon peel
1 tablespoon lemon juice
2 tablespoons poppy seed
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1/2 cup butter, melted

Steps:

  • Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
  • Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.

LEMON POPPY SEED PUFFS



Lemon Poppy Seed Puffs image

Simple and delicious. This is actually a pull-apart "bread". Lemon and poppy seeds are always a good combo. Throw in cream cheese and sugar, and you have a definite winner!

Provided by Nana Lee

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 1/4 cups sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
2 tablespoons poppy seeds
1 (16 1/2 ounce) package Pillsbury Grands refrigerated buttermilk biscuits
1/2 cup butter, melted

Steps:

  • Heat oven to 375°F.
  • In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
  • In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
  • Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
  • Fill each opening with 2 rounded tablespoons cream cheese mixture.
  • Press edges firmly to seal.
  • Dip filled biscuits in melted butter; coat with poppy seed mixture.
  • Place in ungreased jumbo nonstick muffin cups.
  • Bake 13 to 17 minutes or until puffed and golden brown.
  • Cool 10 minutes.
  • Run knife around edge of each puff to loosen; remove from muffin cups.
  • Serve warm.
  • Store in refrigerator.

Nutrition Facts : Calories 520, Fat 30.3, SaturatedFat 15.6, Cholesterol 61.7, Sodium 812.9, Carbohydrate 58.3, Fiber 1.2, Sugar 36.4, Protein 6.3

POPPY SEED BUTTERMILK BUNDT® CAKE



Poppy Seed Buttermilk Bundt® Cake image

This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.

Provided by canner

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h55m

Yield 14

Number Of Ingredients 10

1 cup buttermilk
¼ cup poppy seeds, or to taste
4 large eggs, at room temperature
2 ½ cups bleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

Steps:

  • Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
  • Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
  • Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 40.2 g, Cholesterol 88.7 mg, Fat 16 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 242.2 mg, Sugar 22.8 g

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

A delicious and easy poppy seed bread made from scratch.

Provided by Margie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 13

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
2 ½ cups white sugar
1 ⅛ cups vegetable oil
3 eggs
1 ½ cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons lemon extract
¼ cup orange juice
¾ cup white sugar
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
  • In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  • Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g

Tips:

  • Use fresh lemon zest. Fresh lemon zest is essential for giving these biscuits their bright, lemony flavor. If you don't have fresh lemon zest, you can use 1 teaspoon of dried lemon zest, but the flavor will be less intense.
  • Don't overmix the dough. Overmixing the dough will make the biscuits tough. Mix the dough just until it comes together, then stop.
  • Chill the dough before baking. Chilling the dough will help the biscuits rise more evenly. If you don't have time to chill the dough, you can bake the biscuits immediately, but they may not rise as much.
  • Bake the biscuits in a hot oven. A hot oven will help the biscuits rise quickly and prevent them from becoming dry. Bake the biscuits at 425 degrees Fahrenheit for 12-15 minutes, or until they are golden brown.
  • Serve the biscuits warm. Lemon poppy seed buttermilk biscuits are best served warm, when they are fresh out of the oven. You can also reheat the biscuits in a warm oven or microwave.

Conclusion:

Lemon poppy seed buttermilk biscuits are a delicious and easy-to-make breakfast treat. They are perfect for a lazy weekend morning or a special occasion. With their bright lemon flavor, poppy seed crunch, and fluffy texture, these biscuits are sure to be a hit with everyone who tries them.

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