10 Tbsp unsalted butter
2 Tbsp vegetable shortening
3 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 heaping Tbsp lime zest
1/2 tsp baking soda
1 1/4 c lime sour milk ( see note )
Cut up your butter and shortening into cubes and place on a plate. Refrigerate until all the other ingredients are ready.
Line your baking sheet with foil or parchment paper or silpat. Set aside. Preheat your oven to 450 degrees.
Make lime sour milk: in a measuring cup, pour enough milk that it will reach 1 cup mark. Squeeze enough lime juice that the liquid comes up to 1 1/4 c mark. For me, half lime was enough. Stir and set aside.
Note: the original recipe calls for buttermilk, which you can use, but I wanted the lime flavor to really come through, therefore my substitution.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder, salt and lime zest ).
Add the chilled fat and using pastry cutter, cut it in until it resembles coarse crumbs.
Add lime sour milk ( or buttermilk ) and stir with a wooden spoon until the dough comes together.
Place your dough onto a lightly floured surface and kneed 8 – 10 times. Do not over knead.
Divide the dough in half so it’s easier to handle.
Roll out one half or simply flatten with your palm into a rectangle about 1/2 thick. Using a pizza cutter, cut it into squares. Place the biscuits flat side up onto a prepared baking sheet. Bake for 5 minutes, then lower the temperature to 400 degrees and rotate the pan. Bake for additional 10 – 13 minutes, until golden brown. Let cool on the sheet for 3 minutes, cool completely on a wire rack.
Repeat with the other half of the dough.
1/2 c unsalted butter, softened
1/2 c fresh blueberries
Mix butter and blueberries in a food processor.
Smother on our freshly baked biscuits.
source: Crunchy Creamy Sweet aka my own kitchen