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Sweet Shortbread Biscuits




Source of Recipe


adapted from Michael Mina at epicurious.com


Recipe Introduction


I made these for strawberry shortcake. I don't make biscuits very often, so mine tend to be a little heavy. But the flavor and texture of these is fantastic - sweet with a slight lemon tang. They were especially delicious fresh and warm from the oven. I think that you could get these all ready - just up to baking - The only change that I made was to sprinkle the tops with demerara sugar - I love the crunch that it gives.



List of Ingredients




2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon
Demerara sugar for sprinkling


Recipe



In a large bowl, whisk together the flours, sugar, baking powder, lemon zest and salt. Blend in the butter with a pastry cutter until it resembles coarse meal.

In another bowl, whisk the buttermilk and cream. Add this to the flour mixture stirring with a fork just until the dough comes together. Turn out onto a floured surface and knead gently until the dough holds together - only about 10 times. Put the dough on a plate, cover with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 400°F.

On floured surface, gently pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Place biscuits on a parchment paper lined baking sheet, brush lightly with cream, and sprinkle with the demerara sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

Makes 12 - 16 biscuits.