|Strawberry Shortcake with Lemon Biscuits|
In a medium mixing bowl, stir together:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons packed golden brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4 inch pieces
When the dough begins to resemble tiny peas, pour in:
2/3 cup milk
Continue cutting into the dough until evenly moistened.
Turn dough out onto a floured surface and pat down to 1/2 – 3/4 inch thickness.
Cut into desired shapes 3 – 3 1/2 inches in diameter.
Continue to re-roll and cut biscuits until you’ve used as much of the dough as you can.
Place biscuits on a parchment paper-lined baking sheet.
Divide lemon sugar equally among biscuits spreading it evenly on their tops.
Bake for 15 – 18 minutes until golden brown.
While biscuits are still warm, split them in half horizontally, top bottom with strawberries, replace top.
Serve with vanilla ice cream, or whipped cream.
|Angel detail in the garden where we were married at The Pierpont Inn, Ventura, CA|
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