Lemon Tea Biscuits Recipe

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Lemon Tea Biscuits Recipe
Lemon Tea Biscuits Recipe photo by Taste of Home
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Lemon Tea Biscuits Recipe

Read Reviews
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Publisher Photo
With subtle lemon flavor, these flaky biscuits make a nice addition to a small buffet or light lunch. Try them the next time you host a holiday tea party for friends, family or co-workers. —Jane Rossen, Binghamton, New York
Featured In: Biscuits
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1 cup 2% milk
  • 6 tablespoons lemon juice
  • LEMON BUTTER:
  • 1/2 cup butter, softened
  • 4-1/2 teaspoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 tablespoon finely chopped onion, optional

Directions

In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown.
Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits. Yield: 16 biscuits (1/2 cup butter).
Originally published as Lemon Tea Biscuits in Country Woman Christmas Annual 2009, p36

Nutritional Facts

1 each: 261 calories, 14g fat (6g saturated fat), 17mg cholesterol, 313mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 4g protein.

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  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1 cup 2% milk
  • 6 tablespoons lemon juice
  • LEMON BUTTER:
  • 1/2 cup butter, softened
  • 4-1/2 teaspoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 tablespoon finely chopped onion, optional
  1. In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown.
  3. Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits. Yield: 16 biscuits (1/2 cup butter).
Originally published as Lemon Tea Biscuits in Country Woman Christmas Annual 2009, p36

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Reviews forLemon Tea Biscuits

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MY REVIEW
equist06 User ID: 1210880 104800
Reviewed May. 28, 2012

"I actually made these biscuits for strawberry shortcake and they worked great! I actually didn't taste as much lemon in the biscuits as I thought I would. I image if I made the butter the flavor would pop out more. Overall very satisfied...this receipt will definitely stay in my book."

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