Charlotte's Jammy Biscuits
Preheat oven to 350 degrees Fahrenheit.
Makes 5 dozen.
1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1/4 cup sour milk or buttermilk
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Blackberry, raspberry, or strawberry jam
In a large bowl, cream the shortening and the sugars. Add the eggs, milk, and vanilla; mix until smooth.
Stir together the flour, baking powder, baking soda, salt, and nutmeg; stir into the creamed mixture.
Cover and chill.
On a floured surface, roll the dough to a 1/8-inch thickness. Use a cookie cutter to cut the dough
into 1 1/2 inch rounds. Place 1 teaspoon of jam each on half the rounds.; use the remaining rounds
to top the jam-topped rounds. lightly seal the edges with a fork. With a sharp knife, cut shallow
crisscross slits in the tops of the cookies to allow the steam to vent during baking.
Bake until golden brown, 10-15 minutes.
Makes 5 dozen.
1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1/4 cup sour milk or buttermilk
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Blackberry, raspberry, or strawberry jam
In a large bowl, cream the shortening and the sugars. Add the eggs, milk, and vanilla; mix until smooth.
Stir together the flour, baking powder, baking soda, salt, and nutmeg; stir into the creamed mixture.
Cover and chill.
On a floured surface, roll the dough to a 1/8-inch thickness. Use a cookie cutter to cut the dough
into 1 1/2 inch rounds. Place 1 teaspoon of jam each on half the rounds.; use the remaining rounds
to top the jam-topped rounds. lightly seal the edges with a fork. With a sharp knife, cut shallow
crisscross slits in the tops of the cookies to allow the steam to vent during baking.
Bake until golden brown, 10-15 minutes.