Hot strawberry biscuits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted unbleached all |
| Purpose flour | ||
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking powder |
| ⅛ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Minced fresh rosemary |
| 1 | teaspoon | Finely grated lemon zest |
| 3 | tablespoons | Vegetable shortening, |
| Chilled | ||
| ½ | cup | Buttermilk |
| ½ | cup | Diced strawberries |
| Glaze: | ||
| 3 | tablespoons | Unsalted butter, melted |
| 1½ | tablespoon | Sugar |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Finely grated lemon zest |
Directions
Biscuits:
Preheat oven to 400 degrees F.
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 ½ 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. Yield: 6-8 biscuits
COOKING LIVE SHOW #CL8911
(Courtsey of Gourmet Magazine) (Recipe adapted from Nicole Routhier's Fruit Cookbook)