LEMON BISCUITS

2 cups unbleached, all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon finely shredded lemon zest
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter
1 cup buttermilk
Lemon Butter Glaze (optional, recipe follows)

Preheat oven to 450 degrees F. Grease or line baking sheet with parchment paper.

In a medium bowl, stir together the flour, sugar, baking powder, zest, cream of tartar, salt and baking soda. Cut in the butter until mixture resembles coarse crumbs.

Make a well in the center of the crumb mixture. Add buttermilk all at once, and using a fork, stir just until moistened.

Drop dough from a tablespoon 1 inch apart onto a parchment paper-lined or greased baking sheet.

Bake in a 450-degree F oven for 10 to 12 minutes or until biscuits are done. Remove from baking sheet and cool on a wire rack.

Prepare glaze if using. Glaze top of cooled biscuits, and allow to set.

LEMON BUTTER GLAZE

1 cup confectioners' sugar, sifted
1 tablespoon unsalted butter, softened to room temperature
1/4 teaspoon finely shredded lemon zest
Fresh lemon juice as needed

In a small bowl, stir together the sugar, butter and zest until blended. Whisk in enough fresh lemon juice to make a glaze of a thin spreading consistency.

Makes 12 biscuits
Source: The Plain Dealer, May 2, 2007