Total Time
42mins
Prep 30 mins
Cook 12 mins

This comes from the Anne of Green Gables cookbook. These biscuits are wonderful, and one of the first things I learned how to make. Please note the recipe is designed for kids and writing as written.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
  3. Cut in vegetable shortening until it looks like coarse bread crumbs.
  4. Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
  5. Place the ball of dough on a lightly floured surface and knead it 12 times.
  6. Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
  7. With a large biscuit cutter cut circles, very close together, in the dough. Use a straight downward motion and do not twist the cutter.
  8. With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
  9. With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers. Set the centers aside.
  10. Place the rings on top of the circles on the cookie sheet.
  11. Place a teaspoon of red jam or jelly in each ring.
  12. Bake biscuits for 12-15 minutes until golden.
  13. Immediately take bicsuits off cookie sheet with spatula.
  14. With centers bake into little biscuits.
Most Helpful

5 5

This recipe is fantastic!! The biscuit turned out just right, and it was so easy to make!! I will keep making these for breakfast and tea time for a long time to come. <br/><br/>I have been a big fan of Anne of Green Gables. It makes me romantic to have these Ruby Tea Biscuit for my tea time. Thank you for posting!!

5 5

Delightful! I used margarine instead of shortening, otherwise made just as directed. The dough was so soft but not sticky at all, and the biscuits were light and moist. I used raspberry jam and dusted the tops (including the little ones) with some powdered sugar. Loved these - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2012

5 5