adams: Desert

<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="entry-title"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Strawberry Lemon Shortcake</i></span></h1><h1 class="entry-title"> <div class="separator" style="clear: both; text-align: center;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4zR7o2RwHS16jad3ABDp1TD2f2QrDMFoVHhoX_AWP4wyLjdCW5LNAQPr4rHG_fx5RfBjLG8T0V2vroELLDr4HeQBiL0V4dk-Vv24SK8bi0Srq9C-pX5So2dDX433n8OK0JFwSSgKQSs/s640/2015-06-25_17-05-26.jpg" width="640" /></div></h1><h3>Ingredients:</h3><em>Biscuits</em><br /> 2 cups all purpose flour<br /> ¼ cup granulated sugar<br /> 1 tablespoon baking powder<br /> ½ teaspoon baking soda<br /> ¼  teaspoon salt<br /> 6 tablespoons chilled butter, cut into small pieces<br /> 1 ¼ cups low fat buttermilk<br /> Zest of 1 lemon<br /> Cooking spray<br /> <br /> ½ cup all purpose flour<br /> 1 tablespoon butter, melted<br /> 1 teaspoon of sugar for sprinkling<br /> <br /> <em>Strawberry mixture</em><br /> 4 cups sliced strawberries<br /> ¼ cup granulated sugar<br /> Juice of 1 lemon<br /> 1 ¼ cup natural frozen whipped topping, thawed<br /> <br /> <strong>Directions</strong><br /> Preheat oven to 425 degrees<br /> Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup  sugar, baking powder, baking soda, and salt. Using two knives cut in the  chilled butter until it resembles a coarse meal texture. Combine the  buttermilk and lemon zest then add it to the flour mixture. Toss gently  until it is moist. The dough is going to be wet and sticky. This is what  it will look like – kinda like cottage cheese.<br /> <div style="text-align: center;"><img alt="" class="aligncenter  wp-image-1742" height="344" src="http://www.organizeyourselfskinny.com/wp-content/uploads/2012/06/DSC02777.jpg" title="DSC02777" width="480" /></div>Step 2. Coat a baking sheet with cooking spray.  Add ½ cup of flour  to a dish. Divide the dough into 10 equal portions and set them into the  dish. Shape each piece of dough into a round portion by using some of  the flour. Shake off the excess flour and place each one onto the baking  pan. Just so you are aware this part is a messy one. The dough is  sticky and a little hard to handle but don’t worry it all comes out  good.<br /> Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.<br /> Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I  would have left them in longer they would have burned so make sure to  keep an eye on them. Once done let them cool completely on a wire rack.  This only takes about 20 minutes.<br /> Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss  it all together until it is coated evenly.  Let it stand for about 10 –  15 minutes.<br /> Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.<br /> <h2>Make Ahead Instructions</h2>The biscuits and strawberries can be prepared ahead of time and store  separately in the refrigerator. Assemble the night you want to eat.<br /> If you want the biscuits can be made and frozen ahead of time. Take  out the day you want to eat and let them thaw on the counter. The  biscuits should only take about an hour to completely thaw.</div>

Strawberry Lemon Shortcake

Strawberry Lemon Shortcake Ingredients: Biscuits 2 cups all purpose flour ¼ cup granulated sugar 1 tablespoon baking powder ½ teaspoon...

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Strawberry Lemon Shortcake

Egyptian Sahara Desert