2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
1½ teaspoons grated lemon rind
⅔ cup milk
4 tablespoons sugar
1½ teaspoons grated lemon rind
¼ teaspoon lemon juice (about)
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening; add lemon rind and blend. Add milk all at once and
stir carefully until all flour is dampened. Then stir vigorously until
mixture forms a soft dough and follows spoon around bowl. Turn out
immediately on slightly floured board and knead 30 seconds. Roll ¼ inch
thick and cut with floured 1½-inch biscuit cutter. Combine sugar, lemon
rind, and enough lemon juice to make a crumbly mixture. Place half of
biscuits in greased muffin pans or on greased baking sheet; spread with
melted butter and with sugar mixture, and top with remaining biscuits,
pressing lightly together. Bake in hot oven (450°F.) 8 to 10 minutes, or
until done. Makes 2½ dozen small biscuits.