Baking Banquet: LEMON BURST BISCUITS

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.