2 c All-purpose flour
1/2 ts Salt
1 tb Baking powder
1 Lemon; finely shredded zest
3 tb Finely chopped fresh parsley
1/2 c Vegetable shortening
1/2 c Milk
1/4 c Heavy cream
Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set
aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and
parsley. Add the shortening and, using a pastry blender, fingertips or 2
knives, mix together until the mixture resembles oatmeal. Add the milk and
cream and, using a fork, mix together until the mixture forms a mass and
holds together.
Gather up the dough into a ball, place on a floured board and knead a
few times. Flatten the dough with your hands (or roll it out with a
rolling pin) until it is 3/8- to 1/2-inch thick. Using a round cutter or
glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan(s) about 1/4-inch apart. Gather up scraps of
dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.
Serving suggestions: Serve with butter and Minted Cranberry Sauce (recipe
included).
NOTE: Biscuits baked on baking sheets have more richly browned sides.
Leftover biscuits can be placed in a plastic bag and refrigerated for up to
2 days; reheat in a 250F. oven.
Yields
20 Servings
