Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Flaky Biscuits with Lemon Curd, Berries and Cream

Share

Lobo
Moderator
Moderator

Posts : 19773
Thanked : 946
Join date : 2013-01-12

Flaky Biscuits with Lemon Curd, Berries and Cream

Post by Lobo on Sat Jan 30, 2016 10:16 pm


Flaky Biscuits with Lemon Curd, Berries and Cream

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 10
For very light, flaky biscuits, substitute a soft winter wheat flour, such as White Lily flour, for the all-purpose flour.



  • Printer Friendly Version






  • 31

Ingredients:


  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. baking powder
  • 1/4 cup shortening
  • 2/3 cup milk
  • 2 Tbs. heavy cream
  • 2 Tbs. sugar
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 1 cup lemon curd
  • 1 cup heavy cream whipped with 1 Tbs. sugar

Directions:

Position a rack in the center of an oven and preheat to 500°F.

In a large bowl, stir together the flour, salt and baking powder. Add the shortening and, using a pastry blender or two knives, cut the shortening into the flour until coarse crumbs form. Add the milk and, using a fork, stir until large clumps form.

Transfer the dough to a lightly floured surface and gather into a ball. Flatten the dough with floured hands and roll out into a round 1/2 inch thick. Using a 3-inch round cookie cutter, cut the dough into 8 to 10 rounds. Transfer the rounds to an ungreased baking sheet. Gather the scraps into a ball, roll out to 1/2-inch thickness and cut out more rounds. Brush the biscuits with the 2 Tbs. cream and sprinkle with the sugar. Bake until golden and flaky, 8 to 10 minutes.

Transfer the biscuits to a wire rack and let cool for 5 minutes. Serve the biscuits, blueberries, raspberries, lemon curd and whipped cream separately and let your guests assemble their own creations.
Williams-Sonoma Kitchen.

    Current date/time is Sat Jan 21, 2017 7:43 pm