Fast and Fancy Lemon Biscuits

Makes about 8 (2-inch) biscuits

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons finely grated fresh lemon zest (from about 2 large lemons)
1 1/2 cups plus 1 tablespoon cold heavy cream, divided
1 tablespoon freshly squeezed lemon juice
2 teaspoons demarara sugar

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper; set aside.

Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Add the lemon zest and rub it into the dry mixture with your fingers. Pour in 1 1/2 cups of the cream and lemon juice, and stir until the dough is shaggy. Turn the dough out onto a well-floured work surface.

With floured hands, pat the dough into a 3/4-inch-thick round. Use a 2-inch biscuit cutter to cut out the biscuits, starting at the outside edge and cutting them as close together as possible. The scraps may be combined to make additional biscuits, although they will be tougher.

Place the biscuits on the baking sheet, spaced evenly apart. Brush the tops of the biscuits with the remaining 1 tablespoon cream, then sprinkle with the demerara sugar.

Bake until golden-brown, 15 to 18 minutes. Cool on the baking sheet for a few minutes, then serve warm or transfer to a wire rack to cool completely.

Recipe Notes

• Make ahead: The biscuits can be made up to 1 day in advance, covered, and stored at room temperature.
• Storage: Leftover biscuits can be covered and stored at room temperature for 3 days or frozen for up to 3 months.