This is a print preview of "Savory Lemon Herb Shortcakes" recipe.

Savory Lemon Herb Shortcakes Recipe
by Bob Vincent

Savory Lemon Herb Shortcakes

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 9

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.