MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Biscuits
 Categories: Biscuits
      Yield: 1 Batch
 
      2 c  All purpose flour
      4 tb Sugar
      4 ts Baking powder
    1/8 ts Salt
    1/4 c  Butter; chilled, cut into 8
           -pieces
      2 tb Fresh lemon juice
      6 tb Heavy cream
      2 lg Eggs; lightly beaten
      1    Lemon; grated zest of
 
  Preheat oven to 400°F (205°C).
  
  In a large bowl, sift together the flour, 2 tb of the sugar, the
  baking powder, and the salt. Using a pastry blender, cut in the
  butter until the mixture resembles course corn meal.
  
  In a small bowl, combine the lemon juice, 4 tb of the cream, the
  eggs, and the grated lemon rind and mix well.
  
  Make a well in the center of the flour mixture, pour in the wet
  mixture, and stir with a few quick strokes, mixing just until the dry
  ingredients are moistened.
  
  Turn the dough out onto a floured surface. Use your hands to pat the
  dough to a thickness of about 3/4" (2 cm), then use a rolling pin to
  roll gently to about 3/8" (1 cm) thickness. Be careful to handle the
  dough as little as possible.
  
  Cut the dough into biscuit rounds about 1-1/2" (3 cm) in diameter and
  place on an ungreased baking sheet. Brush with the 2 remaining tb of
  cream and sprinkle with the 2 remaining tb of sugar. Bake in the
  preheated oven for 12 to 15 minutes or until the biscuit tops are
  light gold. Serve warm.
  
  Tips:
  
  Delicious served with hot tea or ice cream.
  
  Recipe by Dori Sanders' Country Cooking, 1995
 
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