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Jelly Biscuit Tarts

Calumet's Famous Jelly Biscuit Tart Recipe

Course Bread
Cuisine American
Author Calumet, 1925

Ingredients

  • 2 cups sifted flour
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons Calumet Baking Powder
  • 4-6 tablespoons shortening*
  • 2/3-3/4 cup milk*
  • Melted Butter
  • 3 tablespoons jelly (about)

Directions

  • Sift flour once, measure add salt and Calumet Baking Powder and sift again. Cut in shortening. Add milk and stir with fork until soft dough is formed (about 20 strokes). Turn out on lightly floured board and knead 20 turns. Pat or roll dough lightly 1/4 inch thick. Cut with 1 3/4-inch biscuit cutter. Cut centers out of half the circles with floured 1-inch biscuit cutter.
  • Place one ring on top of each circle.
  • Place on cookie sheet or in muffin pans; brush with melted butter. Bake in hot oven (450 degrees F.) 10 minutes or until done. Fill centers with jelly. (If preferred, jelly may be added before baking.) Makes 9 biscuits.