Afternoon Ruby Tea Biscuits

Title: Afternoon Ruby Tea Biscuits

Categories: Cookies

Yield: 12 servings

2 c Sifted all-purpose flour

4 ts Baking powder

2 tb Sugar

1/2 ts Salt

1/2 c Vegetable shortening

3/4 c Milk

1/2 c Red jam or jelly

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 1/4 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 1 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

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. --