Post by Activities Director on Sept 6, 2009 22:03:02 GMT -5
INGREDIENTS
3/4 cup sugar
2 tablespoons grated lemon peel
1/2 cup blueberry jam
5 tablespoons lemon juice, divided
5 cups quartered, hulled strawberries
4-1/2 cups blueberries
2-1/3 cups whipping cream, chilled, divided
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon nutmeg
Preheat oven to 400 degrees.
Mix sugar and peel in a small bowl to make lemon sugar. Melt jam in a large skillet with 2 tablespoons water. Remove from heat. Mix in 5 tablespoons lemon sugar, 2 tablespoons lemon juice, then the berries. Set aside.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover and chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1-1/2 cups cream and 2 tablespoons lemon juice until dough comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Spinkle dough with remaining lemon sugar.Bake biscuits about 25 minutes or until golden brown. Cool slightly on rack. Split biscuits and fill with berries and cream.
Makes 6 servings
3/4 cup sugar
2 tablespoons grated lemon peel
1/2 cup blueberry jam
5 tablespoons lemon juice, divided
5 cups quartered, hulled strawberries
4-1/2 cups blueberries
2-1/3 cups whipping cream, chilled, divided
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon nutmeg
Preheat oven to 400 degrees.
Mix sugar and peel in a small bowl to make lemon sugar. Melt jam in a large skillet with 2 tablespoons water. Remove from heat. Mix in 5 tablespoons lemon sugar, 2 tablespoons lemon juice, then the berries. Set aside.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover and chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1-1/2 cups cream and 2 tablespoons lemon juice until dough comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Spinkle dough with remaining lemon sugar.Bake biscuits about 25 minutes or until golden brown. Cool slightly on rack. Split biscuits and fill with berries and cream.
Makes 6 servings