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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. Ingredients:
2 cups all purpose flour |
2 tablespoons granulated sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup cold butter |
1 egg |
1/2 cup cold milk |
raspberry jam |
Directions:
1. Preheat oven to 450.
2. In a large bowl whisk together flour, sugar, baking powder and salt then cut in butter until crumbly.
3. Make a well in the center.
4. Beat egg until light and frothy then mix in milk and pour all at once into well.
5. Stir lightly to form a soft dough.
6. Add more milk if needed.
7. Turn dough out onto a floured surface and knead 8 to 10 times.
8. Pat or roll out to 3/4 inch thickness.
9. Using a round cookie cutter push straight down to cut.
10. Arrange well apart on a greased baking sheet.
11. Make a deep hollow in the center of each biscuit.
12. Drop a small spoonful of jam into each hollow and bake for 15 minutes.
13. Serve hot.
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