Lemon Burst Biscuits
- 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 salad dressing; add to dry mixture all at once. Using a fork, stir just until moistened.
- 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.
- Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degrees 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.
- In a mixing bowl stir together powdered sugar, milk, lemon peel, and vanilla. Stir in additional milk, 1 teaspoon at a time, until glaze is smooth and of drizzling consistency.
From the Test Kitchen
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 degrees F. oven 20 to 25 minutes or until warm. Glaze as directed.
Nutrition Facts (Lemon Burst Biscuits)
- Per serving:
- 236 kcal ,
- 17 g fat
- (4 g sat. fat ,
- 3 mg chol. ,
- 201 mg sodium ,
- 19 g carb. ,
- 1 g fiber ,
- 3 g pro.