Why settle for plain old biscuits when you can have lemon tea biscuits?! They are just a touch sweet, like scones, and are best served with lemon buttery spread. The spread adds the real punch of lemon, but I’ve included a note in the recipe for adding more lemon taste in the biscuits, if you wish. Also, if you prefer sweeter biscuits, you can double the sugar.
Special Diet Notes: Vegan Lemon Biscuits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan Lemon Biscuits
Prep time
Cook time
Total time
The Lemon Buttery Spread option in the notes gives these biscuits that real lemon zing. If you aren't making the spread, then you might want to add 2 teaspoons lemon zest with the dry ingredients in the biscuits themselves.
Author: Adapted from Taste of Home
Serves: 20 biscuits
Ingredients
- 4 cups all-purpose flour
- ¼ cup sugar
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ⅔ cup cold, non-hydrogenated shortening
- 6 tablespoons lemon juice
- 1 cup dairy-free milk beverage
Instructions
- Preheat your oven to 450ºF.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the shortening and whisk until coarse crumbs form.
- Stir the lemon juice into the milk beverage, and pour it into the flour mixture. Stir just enough to make a soft dough. Turn the dough out onto a lightly flour board and knead just to bring the dough together.
- Roll or pat the dough out to ½-inch thickness. Cut the dough with a floured cutter and place each biscuit on an ungreased baking sheet.
- Bake for 15 minutes, or until lightly golden on top.
Notes
Lemon Buttery Spread Option: In a small bowl, stir together ½ cup dairy-free buttery spread, 1½ tablespoons lemon juice, and 2 teaspoons lemon zest until smooth.
Key Pantry Supplies: Vegan Lemon Biscuits
Want More Dairy-Free Recipes? Enjoy My Cookbooks:
