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Lemon Tea Biscuits

Yield about 2 dozen


  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 1/2 teaspoons grated lemon rind, divided
  • 1/4 cup plus 2 tablespoons shortening
  • 3/4 cup buttermilk
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon lemon juice

How to Make It

  1. Sift together flour, 2 tablespoons sugar, baking powder, soda, and salt in a medium mixing bowl. Stir in 1 tablespoon lemon rind. Cut in shortening using a pastry blender until mixture resembles coarse meal. Add buttermilk and lemon extract, stirring until dry ingredients are moistened.

  2. Turn dough out onto a lightly floured surface; knead lightly 10 to 12 times.

  3. Roll dough to 1/4-inch thickness; cut with a 1 3/4-inch biscuit cutter.

  4. Combine remaining sugar, lemon rind, and juice in a small bowl. Sprinkle 1/4 teaspoon mixture over half of biscuits. Top with remaining biscuits, pressing together lightly.

  5. Place biscuits on greased baking sheets. Bake at 450° for 8 minutes or until golden brown. Remove from baking sheet, and serve immediately.

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