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Lovely Lemon Biscuits
in Diana's Recipe Book
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|Servings: 10-12 Biscuits|
These flaky buttermilk biscuits are loaded with lemon flavor. If you like, substitute orange for the lemon.
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
2 teaspoons finely shredded lemon peel
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/3 cup buttermilk
1/3 cup mayonnaise, or Miracle Whip
1. In a medium mixing bowl stir together flour, sugar, baking powder,
lemon peel, baking soda, and salt. Using a pastry blender, cut in
shortening until mixture resembles coarse crumbs. Make a well in the
center of dry mixture. In a small mixing bowl combine the buttermilk
and mayonnaise or Miracle Whip , add to dry mixture all at once.
Using a fork, stir just until moistened.
2. Turn the dough out onto a lightly floured surface. Quickly knead
dough by folding and pressing gently for 10 to 12 strokes or until the
dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
into flour between cuts.
3. Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
450 degree F. oven for 10 to 12 minutes or until golden. Remove the
biscuits from the baking sheet and cool slightly. If desired, drizzle
Lemon Glaze over the biscuits just before serving. Serve warm. Makes
10 to 12 biscuits.
Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
until glaze is smooth and of drizzling consistency.
Make-Ahead Tip: Up to 3 months ahead, make and bake biscuits. Do
not glaze. Place biscuits in a freezer container or bag and freeze. To
serve, wrap frozen biscuits in foil and bake in a 300 degree F. oven 20
to 25 minutes or until warm. Glaze as directed.
|Date: April 25, 2002|