Ruby Tea Biscuits
Submitted by beatle9
Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.
YIELD
12 servingsPREP
45 minCOOK
15 minREADY
60 minThese charming biscuits get their name from the ruby-red jam that peeks through a hole cut in the top layer.
Tender, slightly sweet dough gets cut into circles, then rings are placed on top of solid bases with a spoonful of strawberry or raspberry jam nestled in the center.
Baked until golden and puffed, they look like little jeweled crowns.
Kitchen Tips
- Don’t twist the cutter: Press straight down for clean edges that rise evenly
- Knead exactly 12 times: This develops just enough gluten for tender texture without toughness
- Cut rings carefully: Use a smaller cutter to make the center holes, saving the centers for another use
- Space them properly: About 1 inch apart allows for even heat circulation
- Use thick jam: Thin jelly can bubble over during baking
Variations
- Try different flavored jams like apricot, blackberry, or cherry
- Add a pinch of cinnamon to the dough for spiced biscuits
- Dust with powdered sugar after cooling for a snowy finish
Ingredients
Directions
Preheat the oven to 425~.
Measure the sifted flour, baking powder, sugar and salt and mix with a fork in a large mixing bowl.
Cut in the shortening until the mixture looks like coarse bread crumbs.
Add milk and mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it’s about ¼ inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and don’t twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie sheet.
Arrange about 1inch apart. With a small biscuit cutter (smaller than the one used to cut out the biscuits) cut a hole in the rest of the circles to make rings and lift out the centers with the spatula.
Set these little centers aside. With the spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring.
Bake the biscuits 12 to 15 minutes, or until puffed and slightly golden.
Take the cookie sheet from the oven.
Immediately lift the biscuits from the cookie sheet with the spatula.
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