Ring-A-Ling Ringers

Ring-A-Ling Ringers come straight out of a 1950s Bisquick cookbook, when every American kitchen had a big yellow box of the stuff on the counter and used it for everything from dumplings to dessert. These thumbprint-style shortcakes are a gateway recipe: fast enough for a Tuesday, pretty enough for a brunch tray, and forgiving enough that a 10-year-old can make them without help.

The technique is almost laughably simple. Bisquick, sugar, milk, and melted butter get stirred together and kneaded briefly. Circles cut from the rolled dough get a deep thumbprint pressed into the center, then filled with a heaping spoon of spiced prune filling (the traditional one), apricot jam, or raspberry preserves.

The prune filling is worth making from scratch even if it sounds old-fashioned. Prunes, allspice, sugar, and a squeeze of lemon boiled into a thick jammy spread taste distinctly different from store-bought jam. It’s deeper, woodsier, and pairs beautifully with the buttery biscuit.

Kitchen Tips

• Dip fingers in Bisquick before making the indentations. Dry fingers prevent the dough from sticking.
• Press the indentations deep and wide. Shallow ones squeeze the filling out during baking.
• Use warm (not hot) filling. Cold jam doesn’t spread; boiling filling melts the biscuit dough before it can bake.
• Serve warm. These are at their best straight from the oven while the filling is still molten.

Variations

• Swap prune filling for apricot preserves or raspberry jam as the recipe notes.
• Add a sprinkle of coarse sugar on the biscuit edge before baking for crunch.
• Top with a dollop of whipped cream or crème fraîche for a dessert finish.