While the recipe's author suggests dusting them with flour to prevent bleeding, I didn't bother. I had already squeezed 12+ key limes to get the 3/4 cup of fresh squeezed lime juice, my hands were HURTING and I just wanted to be done. Besides skipping that step made the batter really pretty; it had deep pink swirls like tie-dye. Why did I have key limes instead of regular limes? Well, the roast chicken left a surplus that I had an insatiable need to use.
If I weren't in the middle of making whole-wheat buttermilk biscuits right now, I might make a new batch using the other half of my bag of frozen raspberries and squeeze bottle lime juice.
