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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Basic Lemon Biscuits
- 2 cups all-purpose flour
- 1 tablespoon 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 salad dressing
1. Stir together flour, sugar, baking powder, lemon peel, baking soda, and salt in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Combine buttermilk and mayonnaise or salad dressing; add to dry mixture all at once. Stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead 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 ungreased 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. Serve warm. Makes 6 to 8.
- Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. Before serving, wrap frozen biscuits in foil and bake in a 300 degree F oven for 20 to 25 minutes or until warm.
- Servings Per Recipe 6,
- cal. (kcal) 392,
- Fat, total (g) 27,
- chol. (mg) 5,
- sat. fat (g) 6,
- carb. (g) 32,
- fiber (g) 1,
- pro. (g) 4,
- vit. C (mg) 1,
- sodium (mg) 364,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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