- 2 cups King Arthur Unbleached All-Purpose Flour
- 4 teaspoons baking powder
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup shortening
- 3/4 cup milk
- 1/3 cup jelly
- In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk, stir quickly with a fork just until mixed. Drop by rounded tablespoonfuls onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned. Yield: about 1 dozen.
Originally published as Jellied Biscuits in Taste of Home October/November 1994, p19
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