=== BISCUITS ===
1 c Sifted unbleached
-all-purpose flour
2 tb Sugar
1 1/2 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
1 1/2 ts Minced fresh rosemary
1 ts Finely-grated lemon zest
3 tb Vegetable shortening;
-chilled
1/2 c Buttermilk
1/2 c Diced strawberries
=== GLAZE ===
3 tb Unsalted butter; melted
1 1/2 tb Sugar
2 ts Lemon juice
1 ts Finely-grated lemon zest
Preheat oven to 400 degrees. In a large bowl, sift together the flour,
sugar, baking powder, baking soda, and salt. Add the rosemary and lemon
zest, and mix until combined. Quickly blend in the shortening until the
mixture resembles coarse meal. Make a well in the center and stir in the
buttermilk and strawberries until just blended. Do not over mix. Turn the
dough out onto a well-floured board and knead gently 2 to 3 times. Pat the
dough into a circle about 1/2-inch thick. Using a 3-inch round cookie
cutter, cut out biscuits and place on a lightly buttered baking sheet. Bake
until golden, about 20 minutes. Transfer biscuits to a rack to cool. In a
bowl, combine the melted butter, sugar, and lemon juice and zest. Brush
glaze over warm biscuits. this recipe yields 6 to 8 biscuits.
Yields
6 servings