Lime Biscuits

I whipped these up one night to go with our Mexican chicken stew, but they would be equally yummy for a fun twist on strawberry shortcake! The lime flavor is refreshing but not overpowering.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Mix milk and lime juice together in a bowl.

Step: 3

Whisk flour, baking powder, lime zest, salt, and baking soda together in a separate bowl; mix butter into flour mixture using two knives or a pastry blender until crumbly. Stir milk mixture into flour mixture until just moistened.

Step: 4

Transfer dough to a lightly floured work surface; knead a few times. Gently shape dough into a 3/4-inch thick disk; cut into 12 biscuits using a 2 1/2-inch floured cutter or the rim of a small juice glass. Reshape scraps as needed. Arrange biscuits on a baking sheet.

Step: 5

Bake in the preheated oven until golden, 15 to 20 minutes.

Per Serving: 169 calories; protein 2.8g; carbohydrates 17.1g; fat 10.1g; cholesterol 26.7mg; sodium 376.2mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.