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Parsley Biscuits

Source of Recipe

Williams Sonoma


List of Ingredients

2 c All-purpose flour
1/2 t 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


Recipe

Preheat oven to 425ºF. 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.