Summer Fruit Shortcake

Directions

Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits.

For a change, try these Lemon Biscuits.

Use any seasonal fruit such as strawberries, blueberries, blackberries, raspberries, red currants, plums and peaches.

In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well.

Set aside.

LEMON BISCUITS: In measuring cup, add enough milk to lemon juice to make ⅔ cup; stir and set aside for 15 minutes to sour.

In bowl, stir together flour, sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed.

With fork, blend in soured milk to make soft dough.

Don't overmix.

Turn out dough onto lightly floured surface; knead 6 to 8 times.

Roll out or pat dough to ½ inch thickness.

Using floured 3 inch round cutter, cut out 6 biscuits.

Sprinkle lightly with more sugar.

Bake on greased baking sheet in 425℉ (220℃) oven for 12 to 15 minutes or until tops are browned.

Let cool until warm;cut in half horizontally.

Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish.

Stir strawberry purée with remaining sugar; spoon over fruit mixture.

Top with dollop of whipped cream, then biscuit tops.

Garnish with more cream and remaining fruit.

Makes 6 servings.