In true Girl Versus Dough fashion, I bring these lemon poppy seed biscuits to you only six to eight months after I first thought of them. They’ve been in my phone’s Notes and in my hopes and dreams every day since then, and now here they are, just for you, just in time for Christmas breakfasts and brunches and other holiday get-togethers where biscuits are always welcome.
To be honest, I was waiting so long because I wanted to make them with a very special flour, one that I’ve been wanting to bake with for, like, years now. So to say these biscuits have been a long time coming is a grand understatement. But they were so worth the wait.
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup cold buttermilk
- Coarse sea salt, for sprinkling (optional)