Lemon Rosemary Biscuits

  • Prep Time



  • Total Time



  • Servings




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


  1. Preheat the oven to 425°F.
  2. 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. 
  3. 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).  
  4. Use a 2" cookie cutter or a glass to cut out 8 biscuits.
  5. 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. 
  6. Drizzle extra virgin olive oil on top of the biscuits.
  7. Bake for 15 to 20 minutes, until slightly golden brown. Enjoy!

In This Recipe

Wonderful® Seedless Lemons

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