Lemon Pull-Apart Biscuits
Published by Page Street Publishing Co.
These Lemon Pull-Apart Biscuits may just move to the top of your favorite lemon recipes. Using refrigerated biscuits makes them delicious and easy. The layers of light, fluffy biscuits covered with fragrant lemon sugar and then drizzled with a tart lemon glaze are a dream!
Serves4 to 6
- 1 (16.3-oz [462-g]) can refrigerated biscuits, jumbo size (8 biscuits)
- 2 lemons, zested
- 1/2 cup (96 g) granulated sugar
- 1/4 cup (57 g) butter, melted
- 1 cup (130 g) powdered sugar
- 1 tablespoon (15 g) butter, melted
- 2 tablespoons (30 ml) fresh lemon juice
Spray a 6-quart (6-L) slow cooker with cooking spray or create a foil slow cooker liner to prevent the biscuits from overcooking on the edges.
Use two pieces of foil that are 18 inches (45.5 cm) long. Fold them in half and then fold again so that each foil piece measures 4 × 18 inches (10 × 45.5 cm) long.
Place both pieces into the slow cooker so that they line the sides of the slow cooker. Then place a piece of parchment paper in the slow cooker, over the foil.
Cut each biscuit into four pieces. Mix the lemon zest and sugar together.
Place the lemon sugar mixture in a plastic bag, add the biscuit pieces and toss to coat. Place the biscuit pieces in the slow cooker.
Sprinkle the remaining sugar from the bag over the top of the biscuits. Drizzle with the melted butter.
Place a cotton towel or paper towel between the lid and the slow cooker to absorb condensation. Cook on high for 1½ to 2 hours. Remove the lid for the last 15 to 30 minutes of cooking time.
For the glaze, mix together the powdered sugar, butter and lemon juice, and drizzle it over the top of the cooked biscuits.
Reprinted with permission from Holiday Slow Cooker by Leigh Anne Wilkes, Page Street Publishing Co. 2017.