2 cup Flour, white, all-purpose
1/2 teaspoon Salt
1 tablespoon Baking powder, double-acting,
1 whole Lemons, raw zest finely shredded
3 tablespoon Parsley, fresh finely chopped
1/4 cup Shortening, vegetable
1/2 cup Milk
1/4 cup Cream, heavy whipping
Preheat oven to 425 degrees. Grease 1 or 2 baking sheets.
In bowl, stir together the flour, salt, baking powder, lemon zest and parsley.
Add the shortening and, using a pastry blender or 2 knives, mix together until mixture resembles oatmeal.
Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together.
Gather up the dough into a ball, place on floured board and knead a few times.
Flatten dough until it is 3/8 to 1/2 inch thick.
Using a round cutter or glass 2 - 2 1/2 inches in diameter, cut out as many biscuits as possible. Place on baking sheets.
Place in oven and bake until golden, about 15 minutes