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Ingredients

1 cup butter, at room temperature 1 ½ tablespoons butter, at room temperature ¾ cup confectioners' sugar ½ cup white sugar 2 tablespoons lemon zest, divided 1 teaspoon vanilla extract ½ cup polenta 3 cups all-purpose flour, sifted 2 tablespoons lemon juice

Nutrition Info

284.7 calories carbohydrate: 36.4 g cholesterol: 36 mg fat: 14.1 g fiber: 1.1 g protein: 3.5 g saturatedFat: 8.7 g servingSize: - sodium: 144.9 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
Turn dough out on a floured work surface, knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper, roll up into logs and wrap well.
Refrigerate dough logs until firm, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

30 biscuits

These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.