Ingredients

Biscuits:
• • 4 ½ cups White Lily Unbleached Self-Rising Flour
• • 8 oz salted butter, plus more for buttering the tops
• • ¼ cup key lime juice
• • 2 tbsp lime zest
• • 4 oz sweetened condensed milk
• • 1 cup whole milk
• • Turbinado sugar
Glaze:
• • 2 cups powdered sugar
• • 2 tbsp key lime juice
• • 2 - 4 tbsp whole milk
• • 2 tbsp lime zest

Key Lime Pie is one of my favorite desserts, but I never quite find myself reaching to make it on my own. It’s always a top choice when it comes to eating out in the summer, or even if I am over at a friend’s and they bring it out, but I am a rare baker (except for biscuits) and an even rarer Key Lime Pie maker.

However, the flavor profile always calls to me. I love anything citrus, and limes are especially a favorite of mine, so when I was thinking of new biscuit flavors to try out for the summer, the idea of a Key Lime Shortcake wasn’t something I could pass up.

And boy, did these deliver! The key lime juice packs the perfect acidic punch of flavor while the addition of the sweetened condensed milk adds a subtle sweetness that doesn’t even require traditional white sugar in this shortcake recipe. Even though it’s presented in quite a different package, these shortcakes seriously taste like that classic Key Lime flavor.

And definitely don’t skip out on the glaze – it is the ideal finish to these flavor-bomb biscuits!

Instructions:

1. Preheat your oven to 400ºF.
2. In a large mixing bowl, add flour and add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner.
3. Once butter is fully incorporated, add in lime zest and sweetened condensed milk. Mix well to evenly distribute the additions.
4. Make a well in your flour mixture and add in the key lime juice. Gently mix with your hands before adding whole milk slowly, mixing with your hands as you go. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the remaining butter and brush onto the biscuits. Once buttered, add a pinch of turbinado sugar.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. While biscuits are baking, prepare glaze. In a medium bowl, add powdered sugar and lime zest. Mix in the key lime juice and add the milk slowly, until runny, glaze consistency is achieved.
10. Once biscuits are out of the oven, allow them to cool slightly before drizzling with the glaze. Enjoy!
    

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Shortcake Biscuit Mix