Cloud Shortcakes

3 cups (541 grams) unbleached all-purpose flour

1/2 cup (106 grams) sugar

1 tablespoon grated lemon rind (lemon zest)

4 teaspoons baking powder

3/4 teaspoon salt

6 tablespoons (85 grams/3 ounces) cold butter

2 teaspoons vanilla extract

1 cup plus 1 tablespoon buttermilk

Heat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.

Whisk together the dry ingredients.  Work the butter into the dry ingredients to make an unevenly crumbly mixture.

Stir the vanilla extract and lemon zest into the milk, then stir into the dry ingredients until everything is moistened.

Turn the soft dough out onto a lightly-floured work surface and fold it over once or twice.  Pat it into a 1"-thick circle, about 7 1/2" in diameter and use a 2" biscuit cutter to cut out about 14 circles, re-rolling the dough scraps if necessary.

Place the shortcakes onto the prepared baking sheet, and brush the tops with milk or melted butter. Sprinkle with coarse white sparkling sugar, if desired.

Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove from the oven, and cool on a rack, or serve warm.  Serve with fruit and whipped cream.

Makes 14 shortcakes.

From King Arthur Flour website