Lemon Burst Biscuits
rec.food.recipes/Johnson/1999
Makes 10 to 12

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
2 teaspoons finely shredded lemon peel
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/3 cup buttermilk
1/3 cup mayonnaise or salad dressing
Lemon Glaze (optional)

In a medium mixing bowl stir together flour, sugar, baking powder, lemon peel, baking soda, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture.

In a small mixing bowl combine the buttermilk and mayonnaise; add to dry mixture all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness.

Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet.

Bake in a 450 F oven for 10 to 12 minutes or until golden. Remove the biscuits from the baking sheet and cool slightly. If desired, drizzle Lemon Glaze over the biscuits just before serving. Serve warm.

Lemon Glaze:
In a mixing bowl stir together 1 cup sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, 1/4 teaspoon vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until glaze is smooth and of drizzling consistency.

Orange Burst Biscuits:
Prepare Lemon Burst Biscuits as directed, except substitute 2 teaspoons finely shredded orange peel for the lemon peel and 1/4 cup orange juice for the mayonnaise. In the glaze, substitute 1/2 teaspoon finely shredded orange peel for the lemon peel.