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Flaky Biscuits with Lemon Curd, Berries and Cream

Flaky Biscuits with Lemon Curd, Berries and Cream

Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 10 Serves 8 to 10.
For very light, flaky biscuits, substitute a soft winter wheat flour, such as White Lily flour, for the all-purpose flour.


  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. baking powder
  • 1/4 cup shortening
  • 2/3 cup milk
  • 2 Tbs. heavy cream
  • 2 Tbs. sugar
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 1 cup lemon curd
  • 1 cup heavy cream whipped with 1 Tbs. sugar


Position a rack in the center of an oven and preheat to 500°F.

In a large bowl, stir together the flour, salt and baking powder. Add the shortening and, using a pastry blender or two knives, cut the shortening into the flour until coarse crumbs form. Add the milk and, using a fork, stir until large clumps form.

Transfer the dough to a lightly floured surface and gather into a ball. Flatten the dough with floured hands and roll out into a round 1/2 inch thick. Using a 3-inch round cookie cutter, cut the dough into 8 to 10 rounds. Transfer the rounds to an ungreased baking sheet. Gather the scraps into a ball, roll out to 1/2-inch thickness and cut out more rounds. Brush the biscuits with the 2 Tbs. cream and sprinkle with the sugar. Bake until golden and flaky, 8 to 10 minutes.

Transfer the biscuits to a wire rack and let cool for 5 minutes. Serve the biscuits, blueberries, raspberries, lemon curd and whipped cream separately and let your guests assemble their own creations.
Serves 8 to 10.
Williams-Sonoma Kitchen.