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Lemon Biscuits

Source of Recipe


From "Dori Sanders' Country Cooking" by Dorie Sanders



List of Ingredients



• 2 cups all-purpose flour
  
• 4 tablespoons sugar
  
• 4 teaspoons baking powder
  
• â…› teaspoon salt
  
• ¼ cup chilled butter, cut into 8 pieces
  
• 2 tablespoons fresh lemon juice
  
• 6 tablespoons heavy cream
  
• 2 large eggs, lightly beaten
  
• Grated rind of 1 lemon
  






Instructions



1. Preheat oven to 400° F.
   
   
2. In a large bowl, sift together the flour, 2 tablespoons of the sugar, the baking powder, and the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse cornmeal. In a small bowl, combine the lemon juice, 4 tablespoons of the cream, the eggs, and the grated lemon rind and mix well.
   
   
3. Make a well in the center of the flour mixture, pour in the wet mixture, and stir with a few quick strokes, mixing just until the dry ingredients are moistened.
   
   
4. Turn the dough out onto a floured surface. Use your hands to pat the dough to a thickness of about ¾ inch, then use a rolling pin to roll gently to about â…œ inch thickness. Be careful to handle the dough as little as possible.
   
   
5. Cut the dough into biscuit rounds about 1¼ inches in diameter and place on an ungreased baking sheet. Brush with the 2 remaining tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Bake in the preheated oven for 12 to 15 minutes or until the biscuit tops are light gold. Serve warm.
   
   Makes 12 to 15