Adapted
from Page 336 of Better Homes and Gardens New Baking Book
Ingredients:
2 cups all-purpose flour
1 tablespoon + 1 teaspoon granulated
sugar
2 teaspoons baking powder
2 – 6 teaspoons (depending on how lemony you want
your biscuits. I prefer a lot of lemon)
¼ teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 tablespoon lemon juice
1 tablespoon less than ½ cup buttermilk
or sour milk
1/3 cup sour cream
*1 recipe Lemon Glaze, optional
Directions:
Combine flour, granulated sugar, baking powder, lemon peel,
soda, salt. Using a pastry blender, cut in shortening until mixture
resembles coarse crumbs. Make a well in the center of dry
mixture.
Combine buttermilk and sour cream (mayonnaise). Add
the buttermilk mixture all at once to dry mixture. Add the
lemon juice. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Quickly knead
dough by folding gently pressing
for 10 to 12 strokes or until the dough is nearly smooth . Pat
or lightly roll dough to ½ inch thickness.
Cut dough with a floured 2 ½ inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits 1 inch apart on an ungreased baking sheet. Bake
in a 450 degree 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 biscuits.
Serve warm.
*Lemon
Glaze: Stir together
1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel, ½ teaspoon
lemon juice and ½ teaspoon lime juice, and ¼ teaspoon vanilla. Stir
in additional milk, 1 teaspoon at a time, until glazing consistency.
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| Ingredients |
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| Pastry Blender and Dry Ingredients |
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| Coarse Crumbs |
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| Wet Ingredients Added |
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| Patted Down on Pastry Mat |
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| Cutting Out the Biscuits |
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| Ready to Bake |
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| Just Out of the Oven |
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| Ready to Eat with Glaze |
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| A Basket of Biscuits |
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