Lemon Biscuits with Glaze

Name: Lemon Biscuits with Glaze
Yield: 48
Ingredients: 2 tablespoons of lemon juice; 1/2 cup of milk; 1 3/4 cups of all-purpose flour; 1 tablespoon of active dry yeast; 1 pinch of baking soda; 1 pinch of salt; 1/2 cup of butter or margarine; 3/4 cup of confectioners' sugar; 1 egg; 1 tablespoon of grated lemon zest; For the glaze:; 3/4 cup of confectioners' sugar; 1/4 cup of lemon juice

1
2 tablespoons of lemon juice
2
1/2 cup of milk
3
1 3/4 cups of all-purpose flour
4
1 tablespoon of active dry yeast
5
1 pinch of baking soda
6
1 pinch of salt
7
1/2 cup of butter or margarine
8
3/4 cup of confectioners' sugar
9
1 egg
10
1 tablespoon of grated lemon zest
11
For the glaze:
12
3/4 cup of confectioners' sugar
13
1/4 cup of lemon juice

Ingredients

1
2 tablespoons of lemon juice
2
1/2 cup of milk
3
1 3/4 cups of all-purpose flour
4
1 tablespoon of active dry yeast
5
1 pinch of baking soda
6
1 pinch of salt
7
1/2 cup of butter or margarine
8
3/4 cup of confectioners' sugar
9
1 egg
10
1 tablespoon of grated lemon zest
11
For the glaze:
12
3/4 cup of confectioners' sugar
13
1/4 cup of lemon juice

Directions

1
Mix the lemon juice with the milk and set aside
2
Combine the flour, yeast, baking soda, and salt
3
Set aside
4
Beat the butter for 30 seconds
5
Add the confectioners' sugar and beat until smooth and creamy
6
Beat in the egg and grated lemon zest
7
Continue beating and alternating between adding the dry ingredients and the buttermilk, beating well after each addition
8
Scoop tablespoon-sized portions of the dough onto a baking sheet, leaving about 5 cm of space between each biscuit
9
Bake in a moderate oven (180°C) for 12-15 minutes or until the biscuits are golden brown on the bottom
10
Using a spatula, remove the biscuits from the baking sheet and place them on a wire rack to cool
11
Allow the biscuits to cool completely before glazing
12
Prepare the glaze: mix the confectioners' sugar with the lemon juice and brush over the biscuits
13
Yield about 48 biscuits.