Recipe: Lemon-Parsley Biscuits

Lemon-Parsley Biscuits
Source: Thanksgiving and Christmas by Chuck William's; Williams-Sonoma Kitchen Library, 1993
Makes 20 to 24 biscuits

2 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1 lemon; finely shredded zest
3 tbsp finely chopped fresh parsley
1/2 cup vegetable shortening
1/2 cup milk
1/4 cup heavy cream

Preheat oven to 425F. 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 3/8- to 1/2-inch thick. Using a round cutter or glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.

Place on the prepared pan(s) about 1/4-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.

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.