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Short Cake Biscuits
Recipe by: Chef John V., A Good
Serving size: about 10 biscuits
Preparation time: about 1:30
4 cups flour, all-purpose -- sifted
3 tablespoons baking powder -- sifted
1 tablespoon lemon peel -- grated
2 tablespoons sugar -- softened
1/2 cup unsalted butter, softened
1 1/2 cups milk --cold
1 pinch salt
Combine all ingredients except the milk and mix until the mixture resembles a crumbly texture, sort of like coarse corn meal or Grape Nuts. Add the cold milk all at once and mix to form a soft dough. When mixing be careful to only mix till the mass forms together, over mixing will make for tough biscuits. Turn out onto a work surface, dust with flour and kneed 15 times. Place the dough in plastic wrap and refrigerate for one hour. On a floured surface roll the dough to a thickness of 3/4 of an inch, cut out the biscuits with a 2 1/2 inch cookie cutter. Place on a baking sheet and bake in a pre heated 425 degree oven for 10-12 minutes.
Optional: You may brush each biscuit with melted butter and sprinkle with 1 teaspoon sugar before baking.
Note: Serve warm with crushed sugared strawberries and whipped cream. Great with any fruit shortcake.