3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS
Milk
Grated rind and juice of 1
-lemon
2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter
Traditionally, fruit shortcakes are served on warm, split and buttered
baking powder biscuits. For a change, try these Lemon Biscuits. Use
any seasonal fruit such as strawberries, blueberries,
blackberries,raspberries, red currants, plums and peaches.
In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice;
toss to mix well. Set aside.
LEMON BISCUITS
In measuring cup, add enough milk to lemon juice to make 2/3 cup;
stir and set aside for 15 minutes to sour. In bowl, stir together
flour,sugar, baking powder, salt and lemon rind; using pastry blender
or two knives, cut in shortening and butter until well mixed. With
fork, blend in soured milk to make soft dough. Don’t overmix. Turn
out dough onto lightly floured surface; knead 6-8 times. Roll out or
pat dough to 1/2 inch thickness. Using floured 3 inch round cutter,
cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased
baking sheet in 425 F oven for 12-15 minutes or until tops are
browned. Let cool until warm;cut in half horizontally. Spoon fruit
mixture onto bottom halves of biscuits, reserving some fruit for
garnish. Stir strawberry puree with remaining sugar; spoon over fruit
mixture. Top with dollop of whipped cream, then biscuit tops.
Garnish with more cream and remaining fruit. Makes 6 servings.
Origin: Canadian Living cooking collection: Great Desserts Shared
by: Sharon Stevens.
Yields
6 Servings