These lemon and sour cream biscuits are the perfect zesty treat to cure your three-thirty sweet cravings. They’re super easy to make, with no chilling required, and they come out lovely, soft, and moist, and are loaded with lemon flavour. 

The addition of the lemon icing gives them an extra boost of sweetness and tartness at the same time!

Ingredients

• ½ cup butter, room temperature
• 2 cups sugar 
• 4 large eggs
• ½ cup sour cream
• Zest of 2 lemons
• Juice of 1 lemon
• ½ teaspoon baking soda
• 3 teaspoons baking powder
• 4½ cups plain flour 

Icing:

• ¼ cup butter, room temperature
• 2½ cups icing sugar
• Juice of 2 lemons
• Yellow food coloring, optional
• Sprinkles to decorate, optional

Method

1. Preheat oven to 175C and line baking trays with baking paper.

2. Beat butter until smooth, then add sugar and beat until light and fluffy, about 2-3 minutes.

3. Beat in eggs, sour cream, lemon zest, and lemon juice.

4. Add the baking soda, baking powder and flour and beat just until combined. The dough will be soft and sticky.

5. Drop tablespoons of dough onto baking trays, allowing space to spread. Bake for 10-11 minutes, until no longer glistening in the middle. Allow to cool completely.

6. For the icing, beat butter until smooth then add sugar and just enough lemon juice to make a smooth, thick icing. Colour with yellow food colouring. Spread on cooled biscuits with a knife and decorate with sprinkles.