Name: Parsley Biscuits
Ingredients: 2 c All-purpose flour; 1/2 ts Salt; 1 tb Baking powder; 1 Lemon; finely shredded zest; 3 tb Finely chopped fresh parsley; 1/2 c Vegetable shortening; 1/2 c Milk; 1/4 c Heavy cream

As believers, the command of Ephesians 5:15-16 is just as binding upon our modern lives as it was in the non-technological world of the first century. "Therefore be careful how you walk, not as unwise men but as wise, making the most of your time, because the days are evil." Paul’s exhortation has massive implications for how we interact with social media. One day we will stand before Christ to give an account for how we used His resources (including our time and energy). With that in mind, how much of this life can be justifiably devoted to Twitter, Facebook, YouTube and the like? Just a few hours each day, over the course of a lifetime, adds up to years of wasted opportunity.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Breads	20	Servings

INGREDIENTS

2	c	All-purpose flour
1/2	ts	Salt
1	tb	Baking powder
1		Lemon; finely shredded zest
3	tb	Finely chopped fresh parsley
1/2	c	Vegetable shortening
1/2	c	Milk
1/4	c	Heavy cream

INSTRUCTIONS

Preheat oven to 425F.  Grease 1 or 2 baking sheets or pans and set
aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and
parsley.  Add the shortening and, using a pastry blender, fingertips or 2
knives, mix together until the mixture resembles oatmeal. Add the milk and
cream and, using a fork, mix together until the mixture forms a mass and
holds together.
Gather up the dough into a ball, place on a floured board and knead a
few times.  Flatten the dough with your hands (or roll it out with a
rolling pin) until it is 3/8- to 1/2-inch thick. Using a round cutter or
glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan(s) about 1/4-inch apart. Gather up scraps of
dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.
Serving suggestions:  Serve with butter and Minted Cranberry Sauce (recipe
included).
NOTE:  Biscuits baked on baking sheets have more richly browned sides.
Leftover biscuits can be placed in a plastic bag and refrigerated for up to
2 days; reheat in a 250F. oven.
Source:  Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by:  Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
Posted to Bakery-Shoppe Digest V1 #180 by novmom@juno.com (Angela
Gilliland) on Aug 04, 1997

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