Over the past weekend, JiT and I managed to pack all of our favorite summertime activities into less than 48 hours. We went for a bike ride by the lake, laid on the beach and waded in Lake Michigan, drank margaritas on the patio of an awesome mexican restaurant, then grabbed Italian ice from our favorite stand during a walk through the neighborhood. Finally, we made our annaul movie theater pilgrimage to see a summer blockbuster (Indiana Jones) and gorge ourselves on popcorn and Raisinettes. On top of all that my sister blew into town on Sunday from Charleston for her annual summer vacation hometown visit. By the end of the weekend, we were joking that summer might as well be over for all we’d accomplished.
3 tablespoons sugar
1 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/3 cup shortening, chilled and cut into small pieces
1 cup half & half mixed with 1 tablespoon lemon juice (or use buttermilk instead)
Heat oven to 400 degrees F.
Combine the flour, sugar, salt, and baking powder in a large bowl. Add the shortening and butter and cut into the flour mixture using a pastry blender or your hands, until mixture has an even consistency and lumps are no larger than pea size. Add the orange zest, vanilla and the half & half mixture and stir until the dry ingredients are incorporated and a dough is formed. Do not overmix.
Bake shortcakes for 15-20 minutes, or until biscuits are lightly browned and doubled in height. When finished, transfer shortcakes to a rack to cool.
Hint of Orange Whipped Cream