Wednesday, June 11, 2014

Fluffy Lemon Biscuits


3 3/4 cups unbleached all purpose flour
1/4 cup freshly squeezed lemon juice
zest of 1 large organic lemon
3 tbsps. sugar
1/2 tsp. kosher salt
3 tbsps. baking powder
11 tbsps. butter melted
3/4 cup skim milk
1 tbsp. confectioners sugar for dusting
Step 1: Mix all of your ingredients with the dough hook attachment except for the milk and confectioners sugar. Then slowly add the milk until the dough comes together and pulls away from the sides of the mixing bowl.
Step 2: Pre-heat your oven to 375 degrees and line a baking sheet with parchment paper.   Roll out dough onto a lightly floured surface until 1/2 inch thick. Use your favorite biscuit cutter and place about 2 inches apart in rows. Bake for 12-14 minutes until biscuits are a light golden brown. 
Step 3: I used an average size cutter and the recipe made 30 biscuits. Remove onto a cooling rack and dust with confectioners sugar. Serve with honey, butter or your favorite preserves. Enjoy!



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