Parsley Biscuits
Let your garden become a part of your baking skills with these rich biscuits.
Yield
12 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | each |
lemon
finely shredded zest |
|
| 3 | tablespoons |
parsley leaves
fresh, finely chopped |
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
milk
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 1 | each |
lemon
finely shredded zest |
|
| 45 | ml |
parsley leaves
fresh, finely chopped |
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
milk
|
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Preheat oven to 425℉ (220℃).
Grease 1 or 2 baking sheets or pans and set aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and parsley.
Add the shortening and, using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal.
Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together.
Gather up the dough into a ball, place on a floured board and knead a few times.
Flatten the dough with your hands (or roll it out with a rolling pin) until it is ⅜ to ½ inch thick. Using a round cutter or glass 2 to 2½ inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan(s) about ¼ inch apart.
Gather up scraps of dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.
NOTE: Biscuits baked on baking sheets have more richly browned sides. Leftover biscuits can be placed in a plastic bag and refrigerated for up to 2 days; reheat in a 250F. oven.
