Mother’s Day Lemon Biscuits

[rtebalt]

2 cups all-purpose flour
1 tablespoon 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
Directions
Stir together flour, sugar, baking powder, lemon peel, baking soda, and salt in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Combine buttermilk and mayonnaise or salad dressing; add to dry mixture all at once. Stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead 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 degree F oven for 10 to 12 minutes or until golden. Remove the biscuits from the baking sheet and cool slightly. Serve warm. Makes 6 to 8.

Make-Ahead Tip: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. Before serving, wrap frozen biscuits in foil and bake in a 300 degree F oven for 20 to 25 minutes or until warm.

Nutrition Facts
Servings Per Recipe 6 to 8 biscuits Calories 392, Total Fat (g) 27, Saturated Fat (g) 6, Cholesterol (mg) 5, Sodium (mg) 364, Carbohydrate (g) 32, Fiber (g) 1, Protein (g) 4, Vitamin C (DV%) 2, Calcium (DV%) 10, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet

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