Thimble Biscuits

• Vegetarian

• Condiments

  • 1/4 cup Smucker's strawberry preserves

• Baking & Spices

  • 1/4 cup Crisco all-vegetable shortening
  • 2 cups Martha white self-rising flour

• Oils & Vinegars

  • 1 Crisco original no-stick cooking spray

• Dairy

  • 3/4 cup Milk

Found on melissassouthernstylekitchen.com

Description

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 cups Martha White® Self-Rising Flour
• ¼ cup Crisco® All-Vegetable Shortening
• ¾ cup milk
• ¼ cup Smuckers® Strawberry Preserves, or your favorite Smuckers jam or preserves

Directions

• HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl, adding additional milk 1 tablespoon at a time if necessary.
• KNEAD dough on lightly floured surface just until smooth. Roll out dough to ⅛ to ¼-inch thickness. Cut with 2-inch floured round cutter. Place half of rounds on prepared cookie sheet.
• CUT a small hole with thimble or other small (about ¾ inch) cutter in center of remaining rounds. Stack rounds with holes on top of rounds on cookie sheet. Fill each hole with about ¼ teaspoon preserves.
• BAKE 10 to 12 minutes or until golden brown. Serve warm or cool.