Lemonizing Ree's Sugar Biscuits

A couple weeks ago I tested one of Ree Drummond's recipes, Sugar Biscuits.  They were lovely, sweet buttery little iced biscuits.  Really yummy!  I woke up this morning, pining for sugar biscuits.  Sadly there were none to be had.  So it's baking time again!

Here the link to the recipe   http://thepioneerwoman.com/cooking/2013/01/sugar-biscuits/


Ree suggests an option of adding lemon zest/juice to change up the flavors a bit. She suggested some others but read her blog to find out which...they also sound delicious.  I happen to LOVE baking with lemons so decided to bake some lemony ones up today!

Ignore my mixer...I never used it.  Here are the dry ingredients, "sifted".  I don't have a sifter so I used my wire whisk.  Works fine!

I decided to use 2 lemons.  Make sure you wash them before you zest them.  Stores put wax on them and you really don't want wax in your biscuits.

Zested lemons...ta da! If you haven't zested a lemon before, just be sure not to file away into the white part just under the surface.  That is bitter.  You just want the thin outer layer.  When I was doing this my house was full of lemony smells.  Part of the reason I LOVE baking with lemons!  They bring me joy...they smell good, they look pretty and they taste so yummy!

2 sticks of butter cubed.  That's where that lovely buttery flavor comes from!  Make sure the butter is cold.  If the butter melts it loses it's ability to make your dough light and fluffy.  I've made puff pastry before and the key is to keep the butter from melting as you work the dough and fold and fold.  Time consuming with all the stops to cool down but well worth it.  Same thing here, on a smaller, less anal scale.  

 Got my old pastry cutter out and ready to go to work!  I've had this little tool for oh, about 30 years now.  It's a well loved kitchen implement!

 The butter is cut into the dry ingredients.  It has a crumbly look. 

 Toss in the lemon zest...breath deep and enjoy that smell!

Add your heavy whipping cream...

 Stir it all up with a fork!  (I didn't need my mixer.  Sort of embarrassed that I dug it out and set it up.)

 Form dough into a ball.  Every time (both) that I've made these biscuits I've ended up adding more cream because I've found a bunch of flour when I start forming the dough into the ball.  It's a bit messy but hasn't seemed to affect flavors at all.  I try not to work the dough too much if I can help it.  My hands generate heat and I don't want to warm up the butter too much OR create too much gluten.  I want nice, light, melt in your mouth biscuits...not firm, chewy ones.

 Flour your surface and roll out your dough.  Keep it kind of thick. 

 Can you see the butter bits still showing in the rolled dough?  It's rather difficult to get a picture of it but you can see small butter pieces in the dough when you roll it out.  This is just what you want to see. 

 Biscuit cutter time!  You can place them fairly close together on the pan.  They don't spread out too much. 

They smelled so good when they were baking!!  I normally don't use a timer.  I typically bake by looks.  When they gained a slight golden color I pulled them out.  Last time I pulled them out when they were lighter and the less baked ones tended not to stand up to the frosting process as well.  These are delicate things!  I let them cool completely.  Went off to check facebook and wash dishes while I waited.

Next it's time for the glaze.  This part gets a little messy but if you're like me, you kind of like that!

Cut those lemons in half and juice the little buggers.  Once again, breathe deep and enjoy that lovely scent!

Once again, it turned out I didn't need the mixer for this either so please disregard the mixer!  Sigh.  I don't know why I keep expecting to use the mixer... 

Anyway, here's all the tasty ingredients for the icing...fresh squeezed lemon juice, 1% milk, vanilla, powdered sugar and a pinch of salt.  The recipe calls for whole milk, which I don't have.  1% will work fine.  Last time, since I had cream I thought I'd use that.  I needed a lot more cream than milk...it was quite thick!  I think it tasted a bit better so in the future I think I'll use cream.  This time I got just a bit under a 1/2 cup of lemon juice.  I added a 1/2 cup of milk and it came out with a decent consistency.  I'll get more into the importance of consistency in a few. 

 See?  No mixer!  The good old whisk does the trick!

 THIS is why consistency is so very important!  During my first attempt 2 weeks ago there were many casualties before I got the consistency right.  It needs to be fairly runny since the biscuits are delicate.  If it's too thick they are going to fall to pieces when you try to take them back out of the icing.  See the biscuit bits in that bowl?  Only lost 1 biscuit to this process this time!  And I ate it.  And it was delicious!!

If the icing is too thin, it will run off the biscuits.  Then just add some more powdered sugar to thicken it up a bit again.  Easy!

This is the messy/fun part!  Pick up each biscuit and dip the little bugger into that icing!  Hold it a little to let excess run off...

Set the iced biscuits on a wire rack, over a pan to catch drippings and allow the icing to set.  It takes a while.  I sampled some un-iced biscuits (the ones that didn't look like they'd survive icing) in the meantime and they were just as good as I remembered!  Light, buttery with a touch of lemon.  MMMMMM!!!