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Raspberry Lemon Breakfast Biscuits

Deborah, Taste and Tell
  • 30 minutes
  • Serves 18

INGREDIENTS

1 2/3 tbsp

Lemon, zest

1 cup

Raspberries, fresh

2 tbsp

Lemon juice

2 cups

All-purpose flour

1 tbsp

Baking powder

1/4 tsp

Baking soda

1/2 tsp

Cream of tartar

1 cup

Powdered sugar

1/4 tsp

Salt

2 tbsp

Sugar

1/2 cup

Butter

1 cup

Buttermilk