Meyer Lemon Biscuit Rolls

Meyer Lemon Biscuit Rolls

Preparing the filling [00:07]

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine 3/4 cup (150 g) of granulated sugar with the zest of 3 Meyer lemons.
3. Using your hands, work the mixture together until it resembles wet sand.

Preparing the dough [02:54]

4. In a jug, combine 1 1/4 cups (300 ml) of cold milk, 1/4 cup (60 ml) of lemon juice, and the zest of 1 lemon. Let it stand to curdle.
5. In a large bowl, whisk together 4 cups (480 g) of all-purpose flour, 1/2 cup (60 g) of cake flour, 3 tbsp of granulated sugar, 1 tbsp of baking powder, 1/4 tsp of baking soda, 1 tsp of salt, and 1/2 tsp of cardamom.
6. Add 1 cup (227 g) of cold cubed butter to the flour mixture. Gently toss the butter in the flour and use your hands or a pastry blender to break the butter into smaller, pea-sized pieces.
7. Add the curdled milk mixture and gently mix with a knife and a spatula until it is mostly combined but still shaggy and crumbly.

Assembling and baking [10:22]

8. Turn the dough onto a counter and pat it into a 1-inch thick square. Cut the square in half, stack the pieces on top of each other, and repeat this process two more times to create layers.
9. Roll the dough into a 9x13 inch rectangle.
10. Spread 3 tbsp of very soft butter over the dough, and sprinkle the previously prepared lemon-sugar filling on top. Gently pat the filling into the dough.
11. Roll the dough into a 9-inch long log.
12. Cut the log into 1-inch wide rolls using dental floss or a serrated knife.
13. Place the rolls on the baking sheet and bake at 400°F (200°C) for 25 minutes or until golden brown. Let cool for 10 minutes.

Making the icing [16:28]

14. In a bowl, whisk 1 1/2 cups (180 g) of powdered sugar, 3 tbsp of melted butter, and 2-3 tbsp of lemon juice until the desired consistency is reached.
15. Drizzle the icing over the cooled biscuit rolls. Optionally, garnish with extra lemon zest.