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  • Savory Lemon Herb Shortcakes

    1 vote
    Savory Lemon Herb Shortcakes
    Prep: 15 min Cook: 15 min Servings: 9
    by Bob Vincent
    126 recipes
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    This is a savory shortbread recipe adapted from one that appeared in the San Francisco Chronicle in 1995. Split in half these make a great base for savory dishes or main dish salads. By varying the herb ingredients they can be modified for various ethnic dishes. This one follows a Greek theme using Oregano. They freeze well.

    Ingredients

    • 2 cups Flour
    • 2 Tb Cornmeal
    • 1 1/2 tsp Kosher salt
    • 1 tsp baking soda
    • 1 Tb baking powder
    • 2 tsp sugar
    • 2 tsp dried oregano
    • 1 tsp granulated garlic
    • zest of 2 lemons
    • 4 Tb lemon juice
    • 4 Tb olive oil
    • 2/3 cup milk

    Directions

    1. Preheat oven to 400^. Grease; or line sheet pan with parchment or Silpat. Combine all dry ingredients in mixing bowl; stir to blend. Make a well in the center. Add lemon zest, juice, olive oil and milk. Stir to mix until just combined. Do not overmix or shortcakes will be tough. Divide into 9 equal portions onto the prepared sheet pan ( I used an ice cream scoop sprayed with cooking spray to divide). Slightly indent tops with dampened fingers to flatten. Bake for 12-15 minutes or until golden brown. Remove to a rack to cool. Split in half to use as a base for savory main dishes or main dish salads.

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