Ruby Tea Biscuits
:)
Yield
12 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
milk
|
|
| ½ | cup |
strawberry jam
any red, jam or jelly |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
milk
|
|
| 118 | ml |
strawberry jam
any red, jam or jelly |
*
|
Directions
Preheat the oven to 425~.
Measure the sifted flour, baking powder, sugar and salt and mix with a fork in a large mixing bowl.
Cut in the shortening until the mixture looks like coarse bread crumbs.
Add milk and mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it's about ¼ inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and don't twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie sheet.
Arrange about 1inch apart. With a small biscuit cutter (smaller than the one used to cut out the biscuits) cut a hole in the rest of the circles to make rings and lift out the centers with the spatula.
Set these little centers aside. With the spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring.
Bake the biscuits 12 to 15 minutes, or until puffed and slightly golden.
Take the cookie sheet from the oven.
Immediately lift the biscuits from the cookie sheet with the spatula.
