Combine dry ingredients. Cut in butter until completely incorporated and mixture looks like small crumbs. Set mixture aside.
Add eggs to a separate bowl and whisk. Add milk and lemon and whisk once more. Pour into the bowl of dry ingredients and stir, just until moistened.
Dump dough out onto a heavily floured surface and gently work into a rectangle, 1" thick. (This will be messy, but be patient and it will come together). Using a biscuit cutter, cut into individual biscuits. Place biscuits on an ungreased cookie sheet and bake for 8-10 minutes, or until puffed and golden brown.
The center of the biscuits will appear slightly separated.
And once they're cooled, you can easily split them apart.
Layer shortcakes with homemade whipped cream and strawberries. (If they're tiny berries like mine were, you can leave them whole. If they're large berries, slice before serving.)
And for a final sweet touch, dust with powdered sugar.
(This recipe makes about 12-13 standard-size biscuit shortcakes).
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