JAM-Topped Petite Jewel BISCUITS

Table of Contents: BREADS

 

2 ¬Ĺ cups self-rising flour, divided

4 T. Crisco shortening

1-cup buttermilk

Fruit jams, preserves, marmalades and/or jellies of choice

 

 

 

 

 

Preheat oven to 450 degrees.   Prepare a baking pan with spray-oil.

Using a medium-size, wide-bottom bowl, cut 2 cups of the self-rising flour into the shortening with a pastry cutter and a fork until very well mixed and

crumbly in appearance.  Do not rush this step since cutting the flour into the shortening is the essential step for making good biscuits.   Then, slowly stir

in the buttermilk to form a soft dough.   Finally, add 4 tablespoons more of the self-rising flour, one tablespoon at a time, until completely blended.

Prepare a large cutting board by sprinkling with some of the remaining self-rising flour.   Also rub a rolling pen with some of the remaining self-rising

flour.  Place the soft dough on the floured surface of the cutting board; then turn it over to lightly flour both sides of the dough before rolling.   There

should be some flour left unused.  Do not add any more flour than necessary to roll the dough.  The temptation always seems to be there to keep

adding flour!

Roll the dough to be between ¬Ĺ‚ÄĚ & ¬ĺ‚ÄĚ thick.¬†¬† Cut with a small square biscuit cutter or glass. ¬†Place the cutout biscuits on the baking pan; then press

your thumb into the center of the dough to make an indentation to hold the jam.  Fill the indentation with the jam, preserves, marmalade, or jelly of your

choice.  Bake in the preheated oven for about 14 minutes or until browned.  Yield: 12.

 

Since I always have many jars of jams, preserves, marmalades, and jellies in my refrigerator, I used a different fruit flavor to top each biscuit.  This

makes a really pretty presentation with the different colors, textures, and flavors topping the biscuits.  It almost looks like small jewels made with

biscuits, of all things!

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