Jellied Biscuits
Yield
1 batchPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cream of tartar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
milk
|
|
| 79 | ml |
jelly
|
* |
Directions
In a bowl, combine flour, baking powder, sugar, salt and cream of tartar.
Cut in shortening until mixture resembles coarse crumbs.
Add milk; stir quickly with a fork just until mixed.
Drop by rounded tablespoonfuls onto a greased baking sheet.
Make a deep thumbprint in tops.
Fill each with 1 teaspoon of jelly.
Bake at 450℉ (230℃) for 10 to 12 minutes or until biscuits are browned.
